ramen egg

You can make delicious Miso Ramen with authentic broth in less than 30 minutes! Please note: toppings are optional and their recipes can be found in the hyperlinks. Chashu and Ramen Eggs require to prep one day before.

Miso Ramen

garlic ((1½ tsp minced garlic))

knob ginger ((½ tsp grated ginger))

shallot

Tbsp toasted white sesame seeds

Tbsp sesame oil (roasted)

¼ lb ground pork ((113 g))

tsp Doubanjiang (spicy chili bean sauce/broad bean paste)

Tbsp miso ((Each miso brand/type makes slightly different broth))

Tbsp sugar

Tbsp sake

salt

¼ tsp white pepper powder

servings ramen noodles

Chashu (Recipe)

Spicy Bean Sprout Salad (Recipe) ((or blanched bean sprout))

Ramen Eggs (Recipe)

Corn kernels ((drained))

nori (seaweed) ((cut

green onion/scallion ((chopped))

Shiraga Negi (Recipe)

la-yu (Japanese chili oil)

pickled red ginger (beni shoga or kizami beni shoga)

white pepper powder

Gather all the ingredients.

Mince the garlic (I use this garlic press) and ginger (I use this ceramic grater).

Mince the shallot. Prepare everything ahead of time.

Grind sesame seeds, leaving some seeds unground for texture.

In a medium pot, heat sesame oil over medium low heat and add the minced garlic, ginger, and shallot.

With a wooden spatula, stir fry until fragrant.

Add the meat and increase heat to medium. Cook the meat until no longer pink.

Add spicy bean paste (La Doubanjiang) or non-spicy bean paste (Doubanjiang) and miso. Quickly blend well with the meat before they get burnt.

And add the ground sesame seeds and sugar and mix well.

Add sake and chicken stock, and bring it to a simmer.

Taste your soup and add salt (if necessary) and white pepper. Each chicken stock varies in saltiness, so you have to taste your own soup to decide how much salt is necessary.

Cover with the lid and keep the ramen soup simmered while you cook noodles.

To Prepare Ramen Soup

Bring a large pot of un-salted water to a boil (ramen noodles already include salt in the dough). When water is boiling, take some hot water into serving bowls to warm up the bowls (and drain before adding cooked noodles). Loosen up the fresh noodles.

Important: Prepare ramen toppings ahead of time so you can serve ramen hot immediately. For toppings, I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.

Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).

When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure to drain the water well. Serve the noodles into bowls.

Add the ramen soup and top with various toppings you’ve prepared.

Place the toppings of your choice and serve immediately.

To Prepare Toppings and Noodles

How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques. 

Japanese Ramen Egg

water

baking soda

eggs

ml cooking sake

soy sauce soy sauce

mirin

Combine the water and baking soda in the...

Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.

In a separate pan add all the ingredients...

In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool.

When your eggs are done cooking, plunge them...

When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.

In a container or a bag, add the...

In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.

Indulge yourself in this piping hot bowl of chicken shoyu ramen. Clean eating and gluten free, this dish is delectably delicious and wonderfully customizable.

Easy Clean Eating Chicken (Shoyu) Ramen For Two

chicken thighs (bone in, skin on)

tsp Himalayan salt

tsp black pepper

olive oil

tbsp salted butter (optional)

tbsp pure sesame oil

garlic (finely grated)

tsp fresh ginger (grated)

chicken bone broth

soy sauce

mirin (or rice vinegar)

tsp raw cane sugar

oz shiitake mushrooms (fresh

carrots

baby bok choy (or 2-4 leaves of regular bok choy)

chives

tsp sesame seeds

pickled ginger

sushi nori (seaweed)

red pepper flakes

sesame oil

bricks brown rice ramen noodles (or any ramen of your choice)

water (to boil noodles in)

Preheat oven to 375°FPat chicken dry and liberally season on both sides with salt and pepper.Heat a cast iron skillet until smoking hot and add the oil and place the chicken skin side down. Cook for 3-5 minutes until the skin has crisped up and has let go of the pan. Flip and cook for another 3-5 minutes to brown the underside.Lift each piece and place a sliver of butter underneath and place the skillet into the oven for 15-20 minutes to finish cooking.Once cooked, slice just off to the side of the bone, remove the bone and cut each half into slices. *Use the reserved fats and oil rendered in the pan as an optional aroma oil to drizzle over your completed bowl. If desired, use it to quick fry herbs and spices (such as garlic or chives)*

Make Chicken:

In a medium pot add the sesame oil along with the garlic and ginger. Fry until fragrant.Add broth and bring to a rolling boil before covering and turning the heat off.

Make Broth:

In a bowl combine the soy sauce, mirin and sugar. Stir until the sugar is dissolved. Add your tare to the broth and stir to combine. *If opting for a more traditional route, reserve the tare for the assembly step.*

Make (and Add) Tare:

Eggs: Bring a pot of water to boil. Once boiling, place room temperature eggs into the water and boil for 6 minutes. After 6 minutes, remove and place the eggs into an ice bath to stop the cooking. This will give a soft boiled egg with a creamy (not runny!) center.Mushrooms: Place mushrooms into the still hot broth and allow them to simmer for a few minutes. Bok choy: Place bok choy into the still hot broth and allow them to simmer for a few minutes until wilted. If using whole bok choy, separate the white stem from the green leafy section and slice the whites into strips. When plating, place the whites first and the leafy greens on top. Carrots: Use a vegetable peeler to cut your carrots into ribbon strips. Chives: finely chop chives into thin rings

Prepare toppings and garnishes:

Boil noodles according to package directions in plain, unsalted water. Drain and set aside.

Noodles:

*If you reserved the tare:  place a spoonful of tare into the bottom of a bowl.*Ladle your broth into your bowl.Add the cooked and drained noodles to the center in a pile and surround the noodles with toppings of your choice including your sliced chicken, bok choy, mushrooms, carrots, soft boiled egg, chives, pickled ginger, sesame seeds etc. If using nori, tuck it to the side of your bowl so that it sticks up over the top of the rim or you can shred it into thin slivers.If desired, drizzle chili oil, sesame oil, or reserved chicken fat* over the top. Serve immediately.

Assembly:

3 easy steps &amp; 5 mins prep to make this divine Japanese ramen egg. Sweet &amp; savory perfect soft boiled egg with luxrious soft-set yolk and smooth just-set white.

Ramen Egg (Japanese Soft Boiled Egg)

cooking sake

sugar

Pressure Cook Eggs: Place steamer rack and add exactly 1 cup of cold water in Instant Pot. Place the eggs at the center of the rack. close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at:1 - 2 eggs: Low Pressure 5 minutes + Quick Release4 eggs: Low Pressure 4 minutes + Quick Release6 eggs: Low Pressure 3 minutes + Quick Release. *Note: These cooking times are for eggs straight out of the fridge.

Cold Water or Ice Bath: Open the lid and immediately place the eggs in a bowl of cold tap water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.

Make Ramen Eggs: Carefully crack and remove the eggs shells. Mix all the marinade ingredients in a small bowl. Place all the eggs in the marinade.Lay a paper towel on top of the eggs and soak up some of the marinade (see picture in the article).Place the eggs in the fridge for at least 4 hours (preferably overnight). Serve &amp; enjoy~ :)

Ramen egg is Japanese soft boiled egg marinated in a soy sauce based marinade. It is super easy to make and they are the best Ramen companion.

Ramen Egg

tbs sugar

tbs miso

tsp honey

tsp Tobanjyan (Chinese broad bean chilli paste *5)

garlic

Bring water to boil in a large saucepan.

Add the eggs one by one gently into the boiling water with a ladle.

Set a timer for 7-8 minutes. *1

After boiling for 7-8 minutes, remove the eggs from the boiling water into a bowl of icy cold water. *2

Peel off the shells and set aside.

Soft Boiled Eggs

Combine all sauce ingredients except miso in a small saucepan over medium heat.

Turn the heat off just before the sauce boils. Do not completely bring the sauce to boil.

Add miso paste and dissolve it. *3

Cool the sauce down and marinate the eggs in a ziplock bag and refrigerate for about 5 hours at least. *4

Marinade

These crazy addictive soft-boiled eggs make the perfect addition to your next bowl of Mike&#39;s Crazy Good Craft Ramen. Whether you&#39;re rocking out with a bowl of fried garlic chicken, spicy pork tonkotsu, or savory miso flavor, a perfect ramen egg with a soft-boiled egg yolk is the best way to build out your bowl.

How to Make The Perfect Ramen Egg

Eggs

Ice water bath

aji mirin

In a sauce pot, bring the four cups of water to a boil.

Rinse the outside of the eggs with cool water and then slowly submerge them in the simmering water. Use a slotted spoon to transfer the eggs and prevent splashing.

Cook the eggs for 6 minutes and 30 seconds.

Once the eggs have finished cooking, remove them from the boiling water and submerge them in the ice bath.

Once the eggs are chilled enough to handle, remove them from the ice bath and peel the eggs.

Peel the eggs and save them in the refrigerator in an air-tight container until your next ramen craving hits.

If you want to go with the marinated version of the ramen egg, carefully crack the outer shell of the eggs lightly and place them into a ziplock bag.

Pour the soy sauce and mirin into the bag and squeeze out any excess air before sealing the bag and placing it in the refrigerator overnight.

You can marinate the eggs for as long as you want before using them but they will get saltier the longer they sit in the soy sauce mixture.

After the eggs have finished marinating you can remove them from the soy sauce mixture and keep them in an airtight container until you are ready for a fresh bowl of fire instant ramen.

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Top Tags

Miso Ramen

Japanese Ramen Egg

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Ramen Egg

Ramen Egg (Japanese Soft Boiled Egg...

Top 8 ramen egg recipes from across the web

The most viewed ramen egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Ramen

Japanese Ramen Egg

Easy Clean Eating Chicken (Shoyu) R...

Ramen Egg (Japanese Soft Boiled Egg...

Japanese Ramen Egg

Ramen Egg

Ramen Egg (Japanese Soft Boiled Egg...

The most viewed ramen egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine