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.
Marinade
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
Notes
*1 If you like runny soft boiled egg, set the timer for 7 minutes. If you like a little firmer, set the timer for 8 minutes. *2 This step prevents the eggs being cooked further with residual heat. *3 Miso flavour will be lost if the sauce is boiled. So add miso after the heat is turned off. *4 To marinade evenly, make sure the sauce is covering the eggs. See the post above how to remove air out of the ziplock bag. *5 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.