Legghorn Ramen

Step 1: Firstly make the shoyu eggs; soft boil, chill and peel the eggs (7 mins steam/boil)
Step 2: Mix the brown sugar, 90g of the soy along with 30g of water in a pan and heat until the sugar dissolve,; allow to cool. Marinate eggs in the soy mixture for a few hours or overnight
Step 3: Cook/chill the noodles separately
Step 4: Puree sambal oelek with the garlic, ginger, 90g soy, rice wine, tahini and sesame oil to a paste
Step 5: Fry the mince with half the paste until browned
Step 6: Stir the remaining paste, or Tare, through the broth
Step 7: To serve; boil the broth, lay all the ingredients you want to serve in the bowl and ladle the broth over. Top with half an egg
Step 8: Top with other garnishes like spring onions, radish, sesame seeds, nori sheets, chili oil