Miso Egg is soft boiled egg marinated in miso base sauce over night. It is that easy! This marinated soft boiled egg is a great addition to Ramen and of course, the miso egg alone is delicious with the subtle miso flavour.
Miso eggs are perfect for any kind of ramen. You can add regular boiled eggs to any ramen as well, but the miso adds a delicious extra flavour to the dish. Personally, I prefer miso eggs in my ramen because I’m a big fan of miso. I think it makes the eggs and the whole ramen dish taste better. You can let the eggs marinate for as long as you like but the flavour will be more intense but subtle when it is added to ramen, the longer you marinate the eggs for. I left mine to marinate for over 24 hours so the miso flavour was really soaked into the eggs because as I said, I really like the flavour of miso.
These miso eggs do not have to be used only in ramen, but that is the main purpose. Usually, boiled eggs are only added to ramen and not other types of noodle dishes, like udon or soba, but maybe you could try it. You could also add these eggs to a bento box or eat on their own for breakfast with some toast or something. The eggs are soft boiled so that the outside is firm and well cooked but the inside is slightly gooey and soft. I prefer this type of boiled egg for ramen because I think it tastes better. You can make the soft boiled egg as soft as you want it to be, I like it just before it becomes hard boiled, not too runny but not too hard. To achieve that consistency, you need to time when you cook eggs. I bring the water to boil in a small sauce pan and then gently place the eggs into the boiling water with a cradle one by one and set a timer for 7 minutes. After 7 minutes, I take the sauce pan off the heat and drain the hot water and place the sauce pan under running water and peel the shell straight away to avoid the egg cooking any further.
Miso eggs are perfect for ramen but you can eat them however you like. It’s a very basic thing to make but really adds a delicious flavour to the dish and make the egg taste much better with the miso flavour. Enjoy this egg on its own or in any type of ramen! and stay tuned for Ramen recipe soon on Chopstick Chronicles.
Miso Egg
Prep
Cook
Total
Yield 4
Ingredients
4 eggs
3 tbs soy sauce
3 tbs sugar
1 1/2 tbs miso
1 1/2 tbs mirin
1/2 tbs honey
1/4 tbs Tobanjyan(Chinese broad bean chilli paste)
1 clove garlic crushed
Instructions
Make the soft boiled eggs as you like and then peel off the shells.
Combine all sauce ingredients in a small saucepan over medium heat.
Turn the heat off just before the sauce boils. Do not completely bring the sauce boil.
Cool the sauce down and marinate the eggs in a ziplock bag and refrigerate over night.
Notes
Time marinating over night is not included in the cooking time.
Tobanjyan is Chinese broad bean chilli paste. You can find chilli paste labeled 豆板醬 at any Asian grocery stores.
Using a ziplock bag is easier and better to marinade the eggs evenly.
It will keep refrigerated for a few days.
Cuisine Japanese
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