How to make it
In a large container or jar, mix together the Marinade ingredients and set aside.
Bring 1L of water to a simmer, then boil the eggs for 6 minutes. Immediately chill the eggs in cold running water or ice water. Peel the eggs then place them in the marinade, rotating them to coat. Place the container in the fridge to marinate for 48 hours.
After the eggs have marinated, remove them from the marinade and set aside. Remove the onion, garlic and ginger from the marinade then pour the liquid into a saucepan on medium-high heat and bring to the boil. Then add the stock and bring the soup to a boil again. Turn to low or keep warm.
In a separate saucepan, bring the remaining 2L of water to a boil. Boil the noodles per packet instructions or until just cooked through. Then drain the noodles and transfer them to serving bowls. Pour the soup over the noodles.
Using a wet knife or a piece of string, slice the eggs in half. Then top the noodles with the eggs, a few drops of Lee Kum Kee Pure Sesame Oil, sliced spring onions and some toasted sesame seeds.
The eggs can keep up to three days in the fridge after being removed from the marinade.
Udon noodles or Ramen Noodles are well suited to this recipe.
Vegetables such as sliced bok choy, wombok and mushrooms, as well as tofu can be added to the soup.
Sliced chicken or pork can also be added.