• Miwa




<Yield> 2 servings

<Prep time> 8 mins

<Cook time> 7 mins


2 servings(300g) ramen noodle/ rice noodle


3 ½ tbsp rice vinegar

3 tbsp soy sauce

1 tbsp Mirin

1 ½ tbsp sugar

3 tbsp water

½ tsp buillon cube( any soup stock powder)

2 tsp Toasted sesame oil


1 large cucmner

½ cup broccoli sprout

1 small tomato

Kinshi tamago

2 eggs

1 tsp potato starch

2 tbsp water

1 pinch salt


1; To the saucepan, add rice vinegar, soy sauce, and mirin and bring it to a boil. Continue to cook for 10 seconds to burn off the alcohol. Remove it from the heat and mix sugar, bouillon cube, water, and toasted sesame oil. Let it cool in the fridge.

2;Thinly slice and shred your choice of toppings. For my case, tomato, broccoli sprout and cucumber.

3; Clack 2 eggs and whisk. Mix potato starch and water. Add potato starch mix into the egg, then whisk it again.

Coat the surface of a non-stick pan with a bit of oil. Pour half of the egg mixture. Once the edge has started to firm up, off the heat and cover with the lid. Wait for 2 mins. Transfer to the cutting board. Let it cool and shred the egg into thin stips.

4; Cook noodles according to the package instructions. Drain and rince it under the faucet. Transfer to the plate.

5; Add toppings ( step2 and 3) on the noodles. Pore sauce over the top.

<Miwa’s tips> ※Watch more on YouTube!

1; Use any topping you have on hand. Avocado in replace of kinshi tamago is nice.

2; Let the sauce completely chilled before serving it.

3; Drain the liquid from the noodle as much as possible after it’s cooked.

<Storage time>

Keep all the components separately in an air-tight container in the fridge for 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/6/25 MIWA

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