Soy-Miso Marinated Ramen Eggs

This Soy-Miso Marinated Ramen Egg recipe will elevate any ordinary bowl of ramen soup to the next level...and most likely will be the star of the dish!

I had my first experience with ramen eggs at a local Asian restaurant that, sadly, has since went out of business.

I remembered how the dark marinade permeated deep into the white of the egg.

And when I bit in, whew!

What flavor. Full of umami and salty goodness.

Plus, the texture of the custardy yolk was fabulous.

I absolutely had to figure out how to do this at home.

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.

These marinated 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.

Ramen Egg Marinade

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. This serves two purposes.

One, should a leak occur in the bag, it won't run all over the refrigerator.

Two, when using a narrow container, it ensures the eggs are entirely submerged in the marinade.

For example, four eggs fit well into a 2-cup Pyrex measuring cup.

The longer you marinate the eggs, the more marinade becomes concentrated into 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.

Hard- or soft-boiled ramen eggs?

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.

I prefer my ramen eggs to soft-boiled where 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?

Soft-boiled eggs are fragile, so be careful when 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.)

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!

—xoxo Michelle

Linkies

I'm linking my marinated egg recipe up with #CookBlogShare, a fantastic food blogger recipe-share hosted this week at Lost In Food. (P.S. I'll be guest-hosting next week, so stay tuned!)

Recipe

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Soy-Miso Marinated Ramen Eggs

Yield: 4 –8

Prep Time: 8 minutes

Cook Time: 10 minutes

Marinating time: 4 hours

Total Time: 4 hours 18 minutes

Soy-Miso Marinated Ramen Eggs transform a bowl of humble ramen soup into something sublime. 

Print

Ingredients

• 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)

Instructions

1. 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.

Notes

1. 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)
2. If you are sensitive to salt or have dietary restrictions on sodium intake, use lower-sodium soy sauce. 
3. 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

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