Soy-Miso Marinated Ramen Eggs can elevate any ordinary bowl of ramen soup to something amazing.
I had my first experience with ramen eggs at a local restaurant that, sadly, has since stopped offering ramen.
I could see that the marinade had permeated deep into the white of the egg. When I bit in, it was full of umami and salty goodness. Plus, the texture of the custardy yolk was fabulous.
I just had to figure out how to do this at home. I love dishes that have a variety of flavors and textures in every bite. These eggs were the perfect garnish for achieving it.
What are ramen eggs?
In their most basic form, ramen eggs are simply soft- or hard-boiled eggs that you float in the hot broth of a bowl of ramen soup.
But they can be so much more.
When you peel and marinate the eggs for a few hours in something as basic as soy sauce, they become something magical.
They’re essentially salty umami bombs. They take your humble bowl of ramen soup to the level of the sublime.
“Got leftover Easter eggs? MARINATE THEM.”
Marinated ramen eggs elevate a bowl of ramen noodle soup in a way I never thought possible. Now, it’s just not a bowl of ramen soup to me unless these beauties are floating in it.
Hard or soft-boiled?
I prefer my ramen eggs to have a custard-like texture. They’re not completely cooked through. The jammy/custardy egg yolk leaks out into the surrounding broth, and…
Have I mentioned that ramen eggs are magical?
Many folks prefer a thoroughly cooked, hard-boiled egg. That’s cool with me. I explain how to achieve both results in the recipe below. Oh, and if you have leftover Easter eggs? MARINATE THEM.
Soft-boiled eggs are fragile, so have a care while you’re peeling them. I find that holding them under cold water helps. Another useful trick is to use a spoon to gently pull away the shell after you’ve cracked it and pulled away the first few pieces.
Interestingly enough, older eggs separate from their shells more easily than fresh eggs.
What’s in the marinade for ramen eggs?
I like a mixture of soy sauce, rice vinegar, and miso paste. To avoid wasting ingredients, I like to marinate the eggs in a Ziploc bag with as much air squeezed out as possible. Then, I put the bag into a container.
First, this prevents any leaks and second, the container pushes the level of the marinade over the eggs. For example, four eggs fit well into a 2-cup Pyrex measuring cup. I occasionally rotate the eggs if I happen to be home.
The longer you marinate the eggs, the more marinade becomes concentrated in the egg white. These were marinated for four hours:
Marinating overnight gets even better results. One note: if you’re sensitive to salt, definitely opt for a low-sodium soy sauce. Or, eat only half an egg with your soup.
That’s all there is to it! I hope you love these soy-miso marinated ramen eggs as much as we do! Be sure to try them out with my Pork-Miso Ramen Soup or Grown-Up Ramen Noodle Soup! For more exotic soup recipes, try Instant Pot Vegetable Pho Noodle Soup, Caldillo: Green Chile Pork Stew, Moroccan Lamb Stew—or check out my entire collection of soups and stews here!
- 4 eggs (large; boiled according to preference and peeled; see Recipe Note #1)
- 1 cup soy sauce (see Recipe Note #2)
- 1 tbsp miso (see Recipe Note #3)
- ¼ cup rice vinegar (unseasoned)
- Mix the ingredients for the marinade in a zip-top bag. Add the eggs to the marinade and close the bag, being careful to remove as much air as possible. Place the bag in a steep-sided container (e.g., a pyrex 2-cup measuring cup) and refrigerate until needed, at least 4 hours and up to 1 day. Drain the eggs and keep in a refrigerated airtight container for up to 3 days.
- To boil the eggs: use a slotted spoon or skimmer to very gently add eggs to the bottom of a pan with enough gently boiling water to cover completely. For a custardy (not set) yolk, cook 6 ½ minutes. For a completely set yolk, cook 8 minutes. Transfer to an ice bath until completely cooled. Gently peel the eggs under running water before adding to the marinade. (Note that the eggs are very fragile, so you do have to be patient while peeling)
- If you are sensitive to salt or have dietary restrictions on sodium intake, use lower-sodium soy sauce.
- I like Awase miso, which is a combination of red and white miso.
Nutrition Information:Yield: 4 Serving Size: 1 egg
Amount Per Serving: Unsaturated Fat: 0gSodium: 800mg