This Soy-Miso Marinated Ramen Egg recipe transforms a bowl of humble ramen into something sublime.
There are few things in this world better than a marinated egg floating in a bowl of Asian soup. Read on for easy steps and top tips detailing how to make ramen eggs.
I had my first experience with ramen eggs at a local Asian restaurant that, sadly, has since gone out of business.
I remembered how the ramen egg marinade permeated deep into the white of the egg.
And when I bit in, whew! What flavor. It was full of umami and salty goodness.
Plus, the texture of the custardy yolk was fabulous.
I absolutely had to develop a ramen egg recipe—STAT!
You might be wondering...
What is a ramen egg?
In the most basic form, a ramen egg is simply a soft boiled egg that you float in the hot broth of ramen soup.
But it can be so much more.
When you marinate an egg for a few hours in something as basic as soy sauce and miso, it becomes something magical.
It essentially transforms into a salty umami bomb. It takes your humble bowl of ramen soup to the level of the sublime.
These days, it's just not a bowl of ramen soup to me anymore unless a ramen egg is floating in it.
How to make ramen eggs
First, soft boil the eggs (see my recipe card for cooking to your preference).
Second, make the marinade.
Third, peel the eggs and marinate (overnight is best).
Last, add egg to your ramen soup.
Soft boil the eggs
Soft boiling eggs produces a jammy yolk that is perfect for ramen. The yolk spills into the broth, creating added flavor and creaminess.
To soft boil eggs, first bring water to a soft boil in a saucepan over a burner set to medium-high heat.
Next, gently add eggs and cook about 6 ½ minutes.
I use a skimmer to slowly lower the eggs into the boiling water, then gently roll them out onto the bottom of the pan. If an egg cracks, don't sweat it—you'll still have some egg left to marinate (unless you really pulverized it, that is).
Once cooked, immediately add the eggs to a bowl of ice water. We want immediately stop the cooking process.
Now just gently, carefully peel: this takes patience. Soft boiled eggs are very delicate. I find that holding them under cold running water as I carefully peel away the shell helps.
When the eggs are peeled, add them to a ziploc bag.
Make the Ramen Egg Marinade
I use a mixture of soy sauce, rice vinegar, and miso paste: thoroughly mix these in a bowl, then add to a ziploc bag. Feel free to substitute mirin for the rice vinegar if you like.
Allow ramen eggs to marinate
Add the soft boiled eggs to the ramen egg marinade. Make sure to squeeze out as much as air as possible before sealing the bag.
Then, put the marinated egg bag into a tall narrow container.
This serves two purposes. One, should a leak occur in the bag, it won't run all over the refrigerator.
Two, when you use a narrow container, it ensures the eggs are entirely submerged in the soy miso marinade.
For example, four eggs fit well into a quart-sized ziploc set inside a 2-cup Pyrex measuring cup.
The longer you marinate the ramen eggs, the deeper the marinade penetration into the egg white. Which, of course, means more flavor.
I suggest a minimum of 4 hours, but I have marinated ramen eggs up to 24 hours with awesome results.
After marinating it is finally time to...
Add the egg to the ramen
The best way to add eggs to ramen soup is to first slice them in half, lengthwise. The yolks should be creamy and runny (unless you like them completely set—I have directions for that too!).
Finally, rest them on top of your ramen soup, yolk side up. It makes for a beautiful presentation.
That's all there is to it! I hope you love these soy-miso marinated ramen eggs as much as we do!
- 4 eggs (large; boiled according to preference and peeled; see Recipe Note #1)
- 1 cup soy sauce (see Recipe Note #2)
- 1 tablespoon 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