Ingredients

• 1 tin of eels marinated in vinegar
• Florets of 1/2 a head of broccoli
• 125 g of fresh egg noodles
• 1/2 teaspoon of miso
• 1 onion
• 1 small leek
• 1 teaspoon of powdered ginger
• 1 litre of mineral water
• 1 tablespoon of soy sauce
• 70 g of soy bean sprouts
• 30 g of flaked almonds
• 2 cloves of garlic
• Extra virgin olive oil and black pepper, to taste
• For the eggs
• 2 eggs
• 80 ml of balsamic vinegar
• 30 ml of soy sauce
• 20 ml of apple cider vinegar
• 1 teaspoon of powdered coriander
• 10 g of fresh ginger
• 1 teaspoon of chilli olive oil

Preparation

1. 1

   Start by cooking the eggs at least 24 hours in advance. Ideally, they should marinate for 36 hours. Boil the eggs for around six and a half ing together the ingredients in a bowl. Remove the eggs from the heat and cool them m in the bowl with er in clinging film and set aside in the fridge for at least 24 hours. f garlic in olive oil and ed onion and leek, and ginger, and cook for a few minutes.

2. 2

   Take out the garlic, add the water, and cook over a low heat for 40 minutes. Take the eggs out of the fridge and place on a plate. nd transfer it to a container with ice and water so they retain their colour. ve oil, add the soy sauce ccoli should still be , a little more olive oil, and sauté for a few minutes.

3. 3

   Take out the garlic. When the broth is nearly ready, add to it the egg noodles and cook for a few minutes. Now, it is time to prepare the Ramen. Cut the eggs in two lengthwise. n a circular direction, coli with almonds, rnish with fresh herbs and edible flowers.