Coconut Ramen Soup

Preparation of the Soup:

1. Puree all the ingredients for the soup finely in a blender or with an immersion blender and bring to a boil once.
2. Taste and season if needed.
3. Let it cool. (Can be eaten cold or warm)

Preparation of the Eggs:

1. Soft-boil the eggs (7 minutes), cool in ice-cold water, and peel carefully.
2. Mix all the ingredients for the marinade (soy sauce, dark soy sauce, rice vinegar, mirin) in a bowl.
3. Place the peeled eggs in the marinade and let them sit for 2 hours. The eggs should be completely covered, so use a smaller container and top up with a bit of water if necessary.

Noodles:
Prepare the ramen noodles according to the package instructions and cool under cold water.

Serving:

1. Divide the soup into bowls.
2. Add the prepared noodles to the bowls.
3. Garnish with the toppings: radishes, halved eggs, cilantro, spring onions, sugar snap peas, peanuts, and crispy chili oil. Adjust toppings to preference.