Shojin Dasji with Ramen Eggs

Everything passes and everything stays,
but our thing is to pass,
pass by making paths,
paths over the sea.

Antonio Machado (1875-1939)

Life is transient, take time to enjoy your food, savour each mouthful. This bowl may look simple, yet the complexity of flavour runs deep on the palate, umami, smooth with a hint of sweetness. One to sip, nurture and enjoy.

The key is to use good ingredients..

Keep it Simple

You will be rewarded with the most beautiful of dishes

healthy food, dashi, japanese stock, vegan stock, eggs, healthy protein

Yield: 2

Author: Suze Morrison

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Shojin Dashi with Ramen Eggs

Prep time: 30 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 40 M

Life is transient, take time to enjoy your food, savour each mouthful. This bowl may look simple, yet the complexity of flavour runs deep on the palate, umami, smooth with a hint of sweetness. One to sip, nurture and enjoy.

Ingredients

Ramen Eggs

• 2 Eggs, boiled to your liking and peeled.
• 1tbsp Rice Vinegar
• 2tbsp Shoyu Soy Sauce
• 1tbsp Mirin
• 1tbsp Sake

Shojin Dashi

• 1 Litre Water
• 10cm Kombu
• 1tbsp Shoyu Soy Sauce
• 10g Dried Shitake Mushrooms
• 20g Dried Soybeans (optional)
• 5cm Ginger, finely sliced.
• 6 Fresh Shitake Mushrooms
• Silken Tofu & Furikake to serve.

Instructions

1. Begin with the eggs, Mix all the ingredients aside from the eggs in a small bowl. Add the eggs, cover, and marinade in the fridge overnight.
2. Soak the kombu and dried shitake in a bowl of warm water for 30 minutes. thinly slice the shitake and kombu. Strain the soaking water into a pan and add the kombu and dried shitake.
3. Heat a large frying pan over a medium heat and toast the soybeans until golden, add to the pan along with the ginger and store in the fridge overnight.
4. The next day, bring the pan to a simmer and strain. Add the clear broth to a new pan with the ginger and fresh shitake and allow to infuse for 10 minutes before serving with tofu, ramen eggs and furiakake. I also like the texture of soaked kombu.

https://gourmetglow.co.uk/recipes/shojin-dashi-ramen-eggs

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