Shoyu Ramen Eggs with Umami Boost
Equipment
- saucepan To gently boil the eggs; stainless steel is ideal, but nonstick works too.
- Slotted spoon For easy egg retrieval.
- Bowl For cold ice bath.
- 6-cup airtight container or large zip-top bag For marinating. Use glass or food-safe plastic.
- Whisk To combine the marinade well.
- Timers For accuracy on soft boiled eggs recipe.
Ingredients
- 4 –6 large eggs ideally Jumbos; about 2 oz each
- 1/2 cup tamari or soy sauce dark, full-bodied
- 1/4 cup mirin
- 1/4 cup sake or dry white wine
- 2 tbsp light brown sugar
- 1 inch piece fresh ginger thinly sliced
- 2 garlic cloves smashed
- 1 tsp bonito flakes optional, for an extra umami kick
- 1 cup cold water to dilute the marinade
Instructions
Bring water to a gentle boil
- Fill the saucepan with enough water to cover the eggs by about an inch, and bring it to a rolling boil over medium-high heat.
Soft boil the eggs
- Using your slotted spoon, carefully lower the eggs into the boiling water. Adjust the heat so the water barely simmers. Set the timer for 6 minutes for perfect soft egg yolks.
Ice bath time
- While eggs cook, prepare a large bowl with ice and cold water. When timer goes off, scoop the eggs out and plunge them immediately into the ice bath to stop cooking. Let sit for about 3–4 minutes.
Peel gently
- Tap each egg on the counter, roll to crack, then peel under running water for ease. Be gentle—the egg whites should stay intact.
- Mix the marinade
- In your container, whisk together soy sauce, mirin, sake, brown sugar, ginger, garlic, bonito flakes (if using), and cold water until sugar dissolves.
Marinate the eggs
- Nestle the peeled eggs into the marinade so they’re mostly covered. For marinade eggs ramen, get creative—lay the eggs yolk-side up so marination seeps through. Seal the container and place it in the fridge for 6–12 hours.
6 hours: Lightly flavored, ideal if you like a gradient of color and taste.
12 hours: Deep, fully immersed flavor, with dark edges and rich umami.
Serving time
- Remove the eggs, slice each in half lengthwise (use a sharp knife dipped in hot water for clean cuts), and set atop your favorite ramen noodle recipes with egg. These soy eggs are perfect with shoyu ramen broth, miso, or even a Korean ramen recipes twist.