Korean Ramen with Tofu

Mayak Eggs

• 4 medium eggs
• water, up to 1 l mark
• 1 fresh red chilli, deseeded and roughly chopped
• 4 garlic cloves
• 20 g spring onions, sliced (2 mm)
• 40 g onions, cut in pieces
• 100 g soy sauce
• 100 g mirin
  or 50 g sugar
• 1 Tbsp sesame seeds

Ramen

• 3 garlic cloves
• 20 g oil
• 200 g onions, cut in wedges
• 1000 g water
• 100 g carrots, sliced (5 mm)
• 10 g seaweed sheets, cut in pieces
• 100 g fresh shiitake mushrooms, sliced
  or fresh enokitake mushrooms, sliced
• 100 - 120 g kimchi, to taste, cut in pieces (see tip)
• 2 vegetable stock cubes (for 0.5 l each), crumbled
  or 2 heaped tsp vegetable stock paste, homemade
• 30 g Korean chilli paste (gochujang)
• 2 - 3 tsp Korean chilli flakes (gochugaru)
  or ½ - ¾ tsp dried chilli flakes
• 30 g soy sauce
• 1 Tbsp brown sugar
• 2 Tbsp fish sauce (see tip) (optional)
• 1 Tbsp oyster sauce (see tip) (optional)
• 4 portions dried ramen noodles (approx. 80 g each)
• water, for cooking noodles
• 160 g silken tofu, cut in pieces
• 2 spring onions, sliced (5 mm)
• sesame seeds, for serving