Soy Marinated Eggs:

1. Mix sauce ingredients together.
2. Set pot with water to boil, reduce to medium Let them boil, after that set the stove into medium heat, gently add eggs and cook for 6.5-7 mins depending on how you prefer yolk consistency.
3. When timer is up, immediately remove the eggs and shock in an ice bath for 15 minutes and put it on ICE WATER for at least 5 mins
4. Peel the egg, gently place into the sauce in an airtight container or ziplock bag. Pro tip- fold a paper towel and place on top of the marinade in a container, eggs are buoyant so it will keep them submerged. Let it marinate for 6-12 hours in the fridge.

Cupcake:

1. Preheat oven to 375°F/190˚C
2. Boil noodles as instructed. Once complete, strain and rinse.
3. Place the noodles in a bowl and cover with soy sauce, sesame oil and stock concentrate. Mix thoroughly.
4. Grease muffin tin and lay saucey noodles into 6 cups. It's best if the center dips lower than the sides so that the muffin can hold the toppings securely.
5. Bake for 20-30 minutes. The ‘muffin’ exterior will be crisp and browned, the inside will still be soft.
6. While you’re baking the cups, prep the toppings. Sautee shiitake in a little bit of sesame oil and garlic. Slice scallion, fish cake and cut some pea shoots. Remove the premade Ajitama from the marinade and slice in half vertically.
7. Remove the muffin tin from oven, carefully wedge out ramen cups with a spoon and lay on your toppings. Enjoy!

Recipe Notes: These cupcakes are mostly vegetarian (sans the fishcake which we added for that pink and white look) but the recipe can be molded to fit your taste. The egg marinade can be made ahead of time, the egg needs to soak for 6-12 hours, but you can reuse the marinade multiple times and any extra eggs can be removed from the marinade and stored in the fridge for a few days to be used for other recipes.