Directions

1. Cook the eggs in boiling water for 6 minutes, then immediately transfer to an ice bath (bowl with ice cubes and cold water).
2. Peel and very finely dice the onion and the carrot. Add the butter to a pot on medium-high heat, and once melted add the onion and carrot.
3. Sautee the onions and carrots until golden, then deglaze with a little bit of water.
4. Finely dice the garlic and ginger and add them to the pot along with 4 cups of water.
5. Add the stock cube and let it dissolve into the broth. Season to taste with soy sauce and cayenne pepper.
6. While the broth cooks on low heat, cook the noodles seperately and drain.
7. Optionally, you can peel and quick-marinate your eggs in a few tbsp of soy sauce and 1 tbsp sugar. Heat up the marinade and let the eggs sit, rotating them every few minutes until the exterior is slightly brown and has soaked up some of the flavor.
8. Once all the components are ready, add some noodles to each bowl.
9. Top the noodles with the broth, an egg sliced in half, and some sliced green onions.
10. Enjoy!