Soy-Miso Marinated Ramen Eggs
Soy-Miso Marinated Ramen Eggs transform a bowl of humble ramen soup into something sublime.
Servings 4 –8
- 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)
- 1/4 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:
- 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 (up to 7.5 minutes if you like a set yolk).
- 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 crack and carefully peel the eggs (the whites will be very delicate).
- 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.