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4 Soy-Miso Marinated Ramen Eggs in a decorative black and white bowl. The marinade has turned the eggs a deep, golden brown.

Soy-Miso Marinated Ramen Eggs

Soy-Miso Marinated Ramen Eggs transform a bowl of humble ramen soup into something sublime. 
Course Entree or appetizer
Cuisine Asian
Keyword marinated eggs, marinated ramen eggs, ramen eggs
Prep Time 8 minutes
Cook Time 10 minutes
Marinating time 4 hours
Total Time 4 hours 18 minutes
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.


  1. 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).
  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.