Description
Savory, jammy soy sauce ramen eggs are a Japanese-inspired snack made by marinating soft-boiled eggs in a flavorful blend of soy sauce, mirin, vinegar, and aromatics. Perfect for ramen, rice bowls, or as a protein-rich snack.
Ingredients
4 large eggs
1/2 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
1 tablespoon mirin (or 1 teaspoon sugar if mirin is unavailable)
1 clove garlic, smashed
1 slice fresh ginger
Optional: 1 teaspoon sugar
Instructions
- Bring a medium pot of water to a boil.
- Gently lower the eggs into the boiling water using a spoon.
- Boil the eggs for 6.5 to 7 minutes for soft, jammy yolks.
- Transfer the eggs to an ice bath and cool for 5–10 minutes.
- Peel the eggs carefully.
- In a bowl or resealable bag, combine soy sauce, water, rice vinegar, mirin (or sugar), garlic, ginger, and optional sugar.
- Place the peeled eggs into the marinade, ensuring they are fully submerged.
- Refrigerate for at least 4 hours or overnight for deeper flavor.
- Slice in half before serving with ramen, rice, or as a snack.
Notes
Add chili oil or sliced chili for a spicy variation.
Use extra mirin or sugar for a sweeter flavor profile.
Enhance umami with a splash of dashi or mushroom soy sauce.
Use tamari for a gluten-free/soy-free alternative.
Try infusing the marinade with black tea for earthy flavor.
Store in the fridge in marinade for up to 3–4 days.
Serve cold or at room temperature; no reheating needed.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Snack
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
