ingredients

• Step 1 - Perfect Soft Boiled Eggs Bring a small pot of water to a rolling boil. Gently lower in your eggs and cook for exactly 6 minutes and 30 seconds. Remove immediately and place in ice cold water for 3 minutes. Peel carefully and set aside. The yolk should be jammy and golden in the centre this is what makes the bowl.
• Step 2 - Crispy Tofu Pat your tofu cubes completely dry with kitchen paper this is key to getting them crispy. Heat 1 tbsp oil in a non-stick pan on medium-high heat. Add tofu in a single layer and leave untouched for 3-4 minutes until a golden crust forms. Flip and repeat on all sides. Once golden all over, add 1 tbsp soy sauce, toss quickly to coat and remove from heat. Set aside.
• Step 3 - Butter Garlic Base In the same pan on low heat, melt the butter. Add minced garlic and cook slowly for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Be careful not to burn it. Remove from heat and set aside this becomes your secret flavour bomb.
• Step 4 - Cook the Ramen Bring 500ml of water to the boil. Add the Sun Hee Bulmyeon noodles and cook for 3 minutes. Stir in the Sun Hee spicy sauce sachet and mix well until fully dissolved into the broth. The broth will turn a deep, fiery red. Taste and adjust water to your preferred consistency.
• Step 5 - Bring it Together Pour ramen into deep bowls. Spoon the butter garlic mixture directly into the broth and stir gently - it melts in and gives incredible richness. Arrange the crispy tofu on one side. Slice the soft boiled eggs in half and place on top. Drizzle with sesame oil.
• Step 6 - Finish & Serve Sprinkle the Sun Hee sesame seeds sachet generously over the top along with sliced spring onions. Serve immediately while piping hot.

SERVING SUGGESTIONS :

• Garnish with sliced spring onions, coriander or a squeeze of lime juice for extra flavour.