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pork-miso ramen soup with soy-marinated egg top view. This is the soup that all ramen noodles want to be when they grow up! #ramennoodles #ramennoodlesoup #asianfood @FlippedOutFood

Pork-Miso Ramen Soup with Soy-Marinated Egg

The ultimate "grown-up" ramen noodle soup. The soy-marinated, soft-boiled egg is an umami bomb that perfectly accents the rich, savory broth. The marinated eggs can be made a day in advance and kept in the fridge. If you do the marinating step in advance, this soup can be ready in a matter of 25 minutes.
Prep Time 1 day
Cook Time 25 minutes
Total Time 1 day 25 minutes
Servings 4 people



  • 2 large eggs
  • 1/2 cup soy sauce*
  • 2 tbsp fish sauce (I use Three Crabs)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar or splenda


  • 1 lb ground pork
  • 1/2 small onion, finely diced
  • 1 tbsp gochujang, or more to taste (Korean red chili paste)
  • 1/8 tsp white pepper
  • 3 cups chicken or vegetable broth
  • 3 cups water
  • 2 packages good-quality ramen noodles*
  • 2 cups cabbage, thinly sliced
  • 4 scallions, sliced (keep white part separated from green tops)
  • 2 tbsp miso paste** (Japanese fermented soy bean paste)


  • mung bean sprouts, carefully washed
  • cilantro, chopped
  • corn niblets, warmed
  • scallions (green parts only, thinly sliced)
  • tamari (see note)
  • leftover meat (optional, e.g., rotisserie chicken, sliced pork tenderloin, etc.)


FOR THE SOY-MARINATED EGGS (can be made one day in advance)

  • Fill a saucepan with sufficient water to cover the eggs by 1 inch. Bring to a gentle boil.
  • Using a skimmer or a large spoon, CAREFULLY place the eggs (one by one) into the boiling water on the bottom of the saucepan—do not allow them to thud onto the bottom.
  • Gently boil (medium-high heat) for 6 minutes.***
  • Meanwhile, make the marinade: combine the soy sauce, fish sauce, rice vinegar, and sugar in a quart-sized zip-top bag. 
  • After 6 minutes, drain the eggs and add them to an ice water bath. Let sit for 3 minutes.
  • Starting with the wide end of the egg, very gently and carefully peel the eggs (the whites will be very delicate). Add the eggs to the marinade and close the zip-top 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 you start making the soup, at least 4 hours and up to 1 day.


  • Sauté the pork for 3 minutes in a 6-quart (or larger) pot or Dutch oven over medium heat. Add the diced onion and sauté for 2 additional minutes. Add the gochujang and pepper; sauté until the gochujang is fragrant, about 1 minute. 
  • Add the broth and water; bring to a boil, then reduce heat and simmer gently for 10 minutes.  
  • Add the noodles (I like to crunch them up first—discard any flavoring packets), cabbage, and scallion whites. Continue simmering until the noodles are soft, about 5 minutes. Remove from heat.
  • Add in any leftover meat (if using). Place the miso paste in a small bowl. Temper the miso by adding 2–3 ladles of stock and whisking until smooth. Add the tempered miso to the pot and stir to combine. Taste the broth, adjusting as necessary (see note).
  • Garnish the soup with scallion greens, cilantro, and any other desired condiments. Place 1/2 egg per serving on top of the soup. Serve.


*Tamari or coconut aminos are alternatives to soy sauce. If using coconut aminos, omit the sugar from the marinade.
**If you are salt-sensitive or on a low-sodium diet, decrease the miso paste to 1 tbsp.
I do not salt the soup at all because miso paste can be quite salty. The egg also adds plenty of salty umami flavor. If you need more salt, you can always add a couple of splashes of tamari or soy sauce, but proceed with caution! On the other hand, if the broth tastes too salty for you, stir a cup of hot water into the broth.
***6 minutes of boiling will produce a soft-boiled egg with a custardy, slightly runny yolk as shown in the pictures. If you prefer a more set yolk, increase the cooking time by 30 seconds, or to a maximum of 1 minute (total 7 minutes).