Prepare the egg in advance and let it rest in the marinade for several hours, or ideally overnight, to achieve a rich, intense flavour.
step 1
Heat water in a pot and cook the egg for 3-5 minutes, then cool it in cold water. Peel the egg and marinate it in 4 tbsp soy sauce (for a more intense flavour, marinate the egg longer).
step 2
Thinly slice the peeled garlic, ginger and green onions. Wash the bean sprouts and trim the root ends off the shimeji mushrooms.
step 3
Cook the noodles in 500 ml of boiling water for 3 minutes, then remove from heat and add the seasoning powder and oil.
step 4
Add the garlic and ginger to the broth.
step 5
Place the noodles and broth in a bowl.
step 6
Cut the egg in half and add toppings such as green onions, menma, bean sprouts and mushrooms to the noodles.
step 7
Finally, arrange the nori decoratively along the edge of the bowl.
