Sometimes we just want noodles in broth, even in the middle of a heatwave.
For the broth
2¼ cups chicken or vegetable stock
¾ cup soy sauce
¼ cup sesame oil
½ cup Chinese cooking wine
½ cup rice wine vinegar
2 tbsp sugar
1 tbsp kecap manis
1 tsp hot sauce
3 shiitake mushrooms, finely sliced
100g ramen noodles, cooked according to packet instructions
1 x 250g punnet mixed small tomatoes, halved
1 spring onion, green part only, finely sliced
1 cucumber, cut into ribbons
2 small carrots, spiralised (or peeled into ribbons)
2 soft-boiled eggs
1 tsp furikake seasoning or to taste (available from Asian grocers)
Make the broth by adding all ingredients except the hot sauce and shiitake to a large saucepan over medium heat and simmer for 20 minutes to allow the flavours to infuse.
Remove from the heat and stir through the hot sauce and shiitake mushrooms. Place in the fridge and allow to cool completely.
Pour the broth into serving bowls and top with noodles, tomatoes and vegetables. Finally, top with 1 to 2 soft-boiled egg halves* per bowl and sprinkle furikake over the eggs.