ramen eggs

Making ramen from scratch is pretty darn elaborate. Try our easy, homemade shoyu ramen recipe, which calls for making four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Homemade Shoyu Ramen

chicken broth

shiitake mushrooms

g kombu (kelp), about a 10" square piece

g dried bonito flakes (about 2 c. loosely packed)

c. low-sodium soy sauce

mirin

c. sake

water

c. sugar

brown sugar

ginger,

garlic,

green onions,

lb. pork belly, skin on, cut into 2"-wide strips

eggs

c. chashu-tare liquid

c. canola oil

chili

sesame seeds

fresh ramen noodles

c. chicken dashi

shiitake mushrooms, sliced

tbsp.

chashu

nitamago, halved

green onion,

la-yu

Nori (optional)

This recipe is a masterpiece.  It's extremely easy in the sense that no part of it requires any special skill.  It takes some time to make and compile the various components, sure, but I did it all while do other things around the house today.  I highly recommend making this!

Definitely the easiest ramen recipe you will find on the internet for this quality of ramen. The chilli la-yu is absolutely amazing and I will make it again even if I'm not making ramen. I really appreciate that no special cookware is needed. The only change I think I'll make next time I make it (there will definitely be a next time) I will use regular soy sauce instead of reduced sodium but that's a personal preference thing. I love salty ramen, what can I say.

Turned out so good, even my 9 year old loved it!

This is an awesome recipe. My son and I love trying new things. We followed  the recipe exactly and the results were delicious.

This was easy to follow and absolutely delicious! I failed the eggs (they were undercooked when I made them) so I just did hard boiled eggs. I just used a dashi packet because I had it in my pantry. Loved how it turned out!

Favorite recipe and I loved watching you tutorial. Thank you so much! My kids and I have so much fun making this recipe

I just made this and it’s incredible for the amount of time that I put into it. I used chicken instead of pork and it’s probably the best chicken I’ve ever had! The nitamago is always my favorite part!

This recipe is absolutely amazing, my other half and I have been using this recipe for months. Would recommend 11/10

I only tried the GARLIC LA-YU (CHILI OIL) recipe so far with  my own rice noodle/stir fry dish and just as she said, it is awesome !  Thank You!

Wow that was fun for my first time making Ramen!!! Thank you for the delicious recipe!

This recipe is amazing! It definitely takes awhile to follow all the steps and you need a lot of ingredients that you likely won’t normally have at home, but it’s all soooo worth it!

Ramen ain't easy and neither is this recipe.  That said, if you follow it closely, you'll enjoy the results.  For the OP, I'd suggest either losing or parenthetically explaining the Japanese terms throughout the recipe.  I'm not Japanese and most of the people cooking this aren't.  When you refer to 'kombu', you might want to mention that it is seaweed.  I had to review the recipe several times to figure out what was the egg, marinade, seaweed, etc.  That said, after a great deal of work, great end product.

Wonderful recipe and we had fun making it but please be more realistic about the time needed to prepare all of the components.  The author’s video shows a two day process yet the time on the recipe is 3.5 hours.  You should be very clear up front about the sequencing of steps and the suggestion that the cook start one day ahead.

Sooo not gonna lie this was a ton of work for some soup,but it was absolutely worth it! I did substitute the pork belly with a skirt steak but, besides an initial sear, followed the recipe the same. It was sooooo tasty! And the eggs were heaven!

Loved it!!! Just as good as my local Asian fusion restaurant... in fact possibly better. I shredded the chashu to remove alott( but not all) of the fat.. egg cooking instructions are spot on! Nice work June 😀👍🏻

https://streaming.hearstdigitalstudios.com/248a773d-9a86-4439-bd49-08c81157e47b/video_rover_16x9_1080p_hd_1585852773_17641.mp4

Making ramen from scratch is pretty darn elaborate. It can be a multi-day affair, and if you simply don’t have time for it, it can seem very intimidating. Fear not: We will take you through step by step and your patience will be rewarded.

This Homemade Ramen Is Definitely Worth Your Time

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup, for other noodle and rice dishes or even as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Soy-Marinated Ramen Eggs

tBsp white vinegar

garlic

ginger

tBsp brown sugar

soy sauce

mirin sauce (optional)

Carefully prick the large end of the eggs with a needle or an egg piercer.  This will allow the air to escape the shell to give you a smooth, rounded end to your egg.

Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious. 

Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

First, slice 3 pieces of ginger and chop or smash the garlic. **

Heat up the soy sauce and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves and the mixture caramelises a bit.

Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic. ***

Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they'll be easier to peel. 

Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I'd transfer them to the fridge).

In as little as 3 hours, you get marinated, slightly coloured eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.These are now ready to add to your favourite dishes or eat as a snack. I love to enjoy them with a warming bowl of ramen.

As soon as 6 minutes are over, place the eggs in ice water ( an ice bath) for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is crucial to stop the cooking process and keep the egg yolk creamy. To Prepare The Marinade:

https://content.jwplatform.com/videos/exgapk7V.mp4

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup and as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Simple Soy-Marinated Ramen Eggs

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They&#039;re also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they&#039;re called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

Ramen Eggs - Soy Sauce Marinated Eggs

Tablespoon vinegar (for easy peeling)

water or stock

mirin (see Note 1 for substitutions)

soy sauce ((optional

Soft Boil Eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel Eggs

Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate Eggs

Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag. Gently place the eggs inside the bag and squeeze air out of the bag to ensure the eggs are covered in the marinade. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.Marinate in soy mirin mixture for up to 3 days in the fridge.

Serve with Ramen

Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

Want to recreate the Momofuku ramen experience at home? Following this step-by-step, detailed recipe will elevate your ramen game to celebrity chef levels.

How to Make Momofuku Ramen Broth

kombu

dried shiitake caps (not sliced shiitakes)

chicken

pork

oz smoked bacon

green onions, (cut in 2-inch (5 cm) logs)

onion,

carrot,

tbsp Japanese soy sauce ((shoyu))

mirin ((cooking rice wine))

tbsp kosher salt,

Add the water to a large stockpot and set over high heat. Rinse the kombu under running water, then add it to the water. Bring the water to a simmer, then turn off the heat. Cover and let steep for 10 minutes.

Fish out the kombu from the pot. See recipe notes, below, to learn how you can reuse this kombu in a quick salad. (If you do not want to reuse the kombu, discard it.)

Rinse the dried shiitake under cold running water, then add them to the pot. Turn the heat back on to high heat, bring to a boil, then lower the heat. Simmer for 30 minutes.

Using a slotted spoon, remove the skiitakes from the pot. Transfer the shiitakes to a bowl and save them to make Pickled Shiitakes (get this recipe at the bottom of my main Momofuku Ramen post.)

Add the chicken thighs and/or drumsticks to the pot. Adjust the heat level to keep the broth at a gentle simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth while the chicken is simmering and replenish the water as necessary to keep the chicken covered throughout.

After about 1 hour, test the chicken: the meat should pull away from the bones easily. If it doesn’t, simmer until you reach that stage. Using a slotted spoon, remove the chicken from the pot and transfer to a plate. Let the chicken legs cool for a bit, then pull all the meat off and save it to serve over the ramen later.

While the chicken simmers, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the skin off the pieces of pork bones you’re using, if there’s any, but leave the fat on. Set the pork bones on the baking sheet and roast for 30 minutes, or until the bones are golden brown.

Transfer the roasted pork bones to the broth. Add the bacon and adjust the heat level to keep the broth to a simmer. Using a spoon, skim and discard any froth or foam that rises to the surface of the broth and replenish with water to keep the broth at the same level throughout. After 45 minutes, fish out the bacon and discard it. Keep simmering the pork meat and bones for 1 hours, replenishing the water as needed. Add the green onions, onion, and carrot to the pot, and simmer for 1 hour more.

Remove and discard spent bones and vegetables. Pass the broth through a fine mesh strainer lined with cheesecloth. Pour the broth back in the pot.

In a small bowl, whisk together the ramen seasoning ingredients. If necessary, microwave the mixture for a few seconds to make sure the salt melts into the sauce.

For the ramen broth:

Stir about half of the ramen seasoning into the broth. Taste and adjust to your taste. Remember David Chang’s advice: the ramen broth should be “not quite too salty but almost.” The flavor of your ramen broth depends on the type of bones and the saltiness of the bacon you used, so taste, trust your instinct, and adjust as needed.

STORAGE AND FREEZING INSTRUCTIONS: Store the ramen broth in airtight containers in portions (remember you’ll need 2 cups/500 ml per serving.) Refrigerate until cold. You can keep the ramen broth refrigerated for up to 4 days, or freeze it for up to 1 month (or more, if you have a chest freezer.)

A layer of fat will float to the top of the ramen broth and harden as it cools. Do not discard the fat. This fat is what makes this broth so delicious and flavorful. This fat will melt back into the broth as you reheat it before serving.

If you have limited storage capacity, you can save on space by simmering the broth further, until it is reduced by half. This means that you’ll store 1 cup (250 ml) broth per portion. Make sure to add a note on the container to remember to stir 1 cup (250 ml) water back into the broth (per portion) as you reheat it for service.

Recipe adapted from David Chang, Momofuku cookbook.

Season the ramen broth:

Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness.  Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.

Ajitama Ramen Egg Recipe (sous vide and non sous vide options)

tbsp white vinegar (optional

sake

tbsp sugar

garlic (minced)

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Three Options for Cooking Eggs

Combine mirin and sake in a small saucepan.

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Add soy sauce

To Make the Marinade

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

To Marinate the Eggs

Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.

To Serve

Soft boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic to create a burst of umami flavor! Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner, and fantastic with ramen or spicy noodles! Vegetarian, GF, DF

Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)

eggs (see note below)

Tbsp rice vinegar

½ Tbsp sesame oil

garlic (thinly sliced)

Sticky rice

Seaweed

Soft boil the eggs. Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.

Prepare the ice bath. Fill a large mixing bowl with cold water + lots of ice. When there&#39;s 15 seconds left on the timer, begin transferring eggs to the prepared ice bath. Let soft boiled eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath. This helps to ensure the shell peels off more easily.

Marinate the eggs. Combine ¾ cup low-sodium soy sauce, 3 Tbsp mirin, ½ Tbsp sesame oil, and 2 thinly sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.

Slice, then serve. When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed. Eggs will keep for 2 days.

https://content.jwplatform.com/videos/wPWss9EE.mp4

Soft boiled soy sauce eggs are the definition of umami! Eggs marinate overnight in a mixture of soy sauce, rice vinegar, sesame oil, and garlic. Best served over sticky rice with sliced green tea seaweed. An insanely flavorful breakfast, lunch, or dinner! Referred to at Japanese restaurants as Shoyu Tamago.

Soy Sauce Eggs

If I told you that you could make a delicious bowl of Ramen from scratch in only 20 minutes, would you give it a try? Super easy Creamy Miso Ramen that takes less than 20 minutes, perfect for any weeknight dinner! This ramen recipe can easily be vegetarian-friendly by swapping the ground pork/chicken with chopped shiitake mushroom or beyond meat substitute. PRO-TIP: Make my Easy Fail-proof Ramen Eggs as the perfect ramen topping earlier in the day!

Creamy Miso Ramen

lb of Ground Pork

Garlic

tbsp of grated Ginger

La DoubanJiang

Miso Paste

tbsp Soy Sauce

Dashi Stock

Soy Milk (unsweeten)

Toppings:

Ramen Eggs

Green Onion

Butter

In a pot, add in oil and turn the heat to medium-high. Once the pot is hot, saute ground pork, chicken, or shiitake mushroom for 2-3 minutes.

Add in sliced mushroom, minced garlic, grated ginger, soy sauce, la doubanjiang, and satue together for 2-3 minutes.

Remove half of the pork and mushroom to use a topping later.

Pour in unsweeten soy milk, dashi stock, and miso paste. And let is simmer for another 4-5 minutes.

Assemble the ramen, by adding noodle, pour on the stock, and top with any topping of your choice.

Full of sweet, salty, savoury funkiness, the flavour of these jammy Soy Sauce Eggs, also known as ramen eggs, will delight you! Enjoy them over noodles, sticky rice, or just on their own as a heavenly snack. 

Soy Sauce Eggs (Shoyu Tamago)

sesame oil ((optional))

Tablespoon honey (or any sweetener of your choice)

Tablespoons rice vinegar

In a medium bowl, whisk together the soy sauce, sesame oil, honey, vinegar, and water.

Bring a medium saucepan of water to a boil and a splash of white vinegar and a pinch of salt (*see notes). Lower to a simmer and carefully add the eggs (a skimmer makes this easier). Turn the heat to medium high (it should gently boil) and immediately set a timer for 6 minutes and 30 seconds. Use a wooden spoon or chopstick to swirl the water and eggs in a circular motion for the first minute or two that the eggs are boiling. This will help the heat distribute evenly as well as help keep the yolks in the center of the egg.

While the eggs are boiling, fill a large bowl with cold water and ice. When the timer goes off, use a slotted spoon (or skimmer) to transfer the eggs to the prepared ice bath. Let the eggs cool for 7-10 minutes.

Use a small spoon to gently crack the egg at the bottom wider end, then gently tap the egg all over. (See all my tips in post on how to peel an egg). Carefully peel all the eggs, occasionally dipping them back in the ice water to make the peeling easier.

Place peeled eggs in the soy sauce marinade, then cover and refrigerate for 2-6 hours or overnight. If the marinade doesn&#39;t fully cover the eggs, turn them over halfway through. Alternatively, place a small plate over the eggs to fully submerge them in the marinade.

Remove the eggs from the soy sauce marinade and carefully slice in half lengthwise. Refrigerate any unused eggs until ready to serve for up to 2 days.

FOUR Ingredients ONLY Ramen Eggs is perfect for any time of the day! Yolky Ramen Egg marinated in soy sauce is super easy to make at home and insanely delicious. Add a Ramen Egg on top of rice, noodle, salad, toast, or even have it own a snack. You can bulk make these eggs, which can last in the fridge for up to 5 days.

Eggs

Mirin

Soy Sauce

tbsp Vinegar

In a large bowl, mix soy sauce, mirin, and dashi stock or water.

To prepare the eggs, add 3 tbsp of vinegar to a pot of water, bring it to a simmer.

Once the water is simmering (not boiling), gently add in the eggs, set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes.

After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.

To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell.

Add the eggs into the marinade and let it rest for at least 3 hours or overnight.

Hi Tiffy! I made these this week, and they were such a great make-ahead for easy meals! One question though: is there anything we can do with all the leftover brine? I'd love to repurpose it into another recipe, as it seems a bit wasteful just to chuck it. Thanks!

https://www.youtube.com/watch?v=dvJf-Dj_ET0

#shorts #egg #yolk

https://tiffycooks.com/ramen-eggs-4-ingredients-only/

Ramen Eggs taste good with EVERYTHING

Top 9 ramen eggs recipes from across the web

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

Top Tags

Homemade Shoyu Ramen

Soy-Marinated Ramen Eggs

Ramen Eggs - Soy Sauce Marinated Eg...

How to Make Momofuku Ramen Broth

Ajitama Ramen Egg Recipe (sous vide...

Soy Sauce Eggs with Jammy Yolks (Sh...

Creamy Miso Ramen

Soy Sauce Eggs (Shoyu Tamago)

Ramen Eggs

Top 9 ramen eggs recipes from across the web

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

Top Tags

Homemade Shoyu Ramen

Soy-Marinated Ramen Eggs

Ramen Eggs - Soy Sauce Marinated Eg...

How to Make Momofuku Ramen Broth

Ajitama Ramen Egg Recipe (sous vide...

Soy Sauce Eggs with Jammy Yolks (Sh...

Creamy Miso Ramen

Soy Sauce Eggs (Shoyu Tamago)

Ramen Eggs

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