Prepare the egg in advance and let it rest in the marinade for several hours, or ideally overnight, to achieve a rich, intense flavour.
steps
Heat water in a pot and cook the egg for 3-5 minutes, then cool it in cold water. Peel the egg and marinate it in 4 tbsp soy sauce (for a more intense flavour, marinate the egg longer).
Thinly slice the peeled garlic, ginger and green onions. Wash the bean sprouts and trim the root ends off the shimeji mushrooms.
Cook the noodles in 500 ml of boiling water for 3 minutes, then remove from heat and add the seasoning powder and oil.
Add the garlic and ginger to the broth.
Place the noodles and broth in a bowl.
Cut the egg in half and add toppings such as green onions, menma, bean sprouts and mushrooms to the noodles.
Finally, arrange the nori decoratively along the edge of the bowl.
