Step 1

Heat vegetable oil over medium heat for 2 minutes in a large pot. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy.

Step 2

Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.

Step 3

Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.

Step 4

In a small pot, bring water to a boil. Add eggs and cook for 6 minutes while continuously stirring the eggs clockwise in the boiling water for the first minute so the egg yolk sits right in the centre.

Step 5

Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.

Step 6

Peel the shells and cut eggs in half.

Step 7

Divide and pour the ramen soup with noodles evenly into two large bowls.

Step 8

Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.