SOY-MARINATED RAMEN EGGS
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!
Provided by Samira
Categories Snack
Time 3h6m
Number Of Ingredients 8
Steps:
- 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.*
EASY MISO RAMEN WITH SOY MARINATED EGGS
Provided by Trisha Yearwood
Time 6h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
- Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
- For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
- Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.
JOSH HARTNETT'S PORK RAMEN
Josh is a bit of a ramen addict, and has a favourite noodle bar in almost every city he's been to! While it seems simple and comforting, homemade ramen is serious business. This isn't a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Pork Gorgeous Winter Soups Pork belly Chicken Eggs Lunch & dinner recipes
Time 4h30m
Yield 6
Number Of Ingredients 23
Steps:
- The day before you're going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.
- The next day, preheat the oven to 160ºC/325ºF/gas 3.
- Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.
- Meanwhile, make the Ramen noodles.
- For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.
- For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.
- When you're getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.
- Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.
- Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.
Nutrition Facts : Calories 349 calories, Fat 15.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 32.1 g protein, Carbohydrate 19.7 g carbohydrate, Sugar 13 g sugar, Sodium 3.5 g salt, Fiber 1 g fibre
NONA'S SOY SAUCE EGGS - RAMEN EGGS
A very simple recipe using my favorite food, soy sauce, for marinating boiled eggs. You can eat these eggs simply sliced or whole. I admit, I love these eggs served simply or in ramen and have them often in my refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.
Provided by Rinshinomori
Categories Very Low Carbs
Time 9m
Yield 6 eggs
Number Of Ingredients 5
Steps:
- Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
- As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
- Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
- Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
- Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.
Nutrition Facts : Calories 83.1, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 405.2, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 6.9
RAMEN EGGS (AJITSUKE TAMAGO)
Ramen Eggs (Ajitsuke Tamago or Ajitama) are delicious as a topping for ramen or enjoyed as a snack. Read on to learn how to make these flavorful Japanese soft-boiled eggs at home.
Provided by Namiko Chen
Categories Side Dish
Time 8h15m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 90 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 186 mg, Sodium 311 mg, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
VEGGIE RAMEN WITH TOFU & MARINATED EGGS
This vegetarian ramen recipe features homemade broth, soy-marinated eggs, crispy tofu and tons of veggie toppings! It's easy to meal prep too.
Provided by Talia Koren
Categories Main Course
Time 1h
Number Of Ingredients 22
Steps:
- For the ramen broth: Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and handful of shiitake mushrooms. Stir frequently and saute over medium-low heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for at least 30 minutes. If you wish to cook longer than 30 minutes, cover the pot and continue simmering. Make sure to taste it after 30 minutes and adjust as needed!
- Cook the remaining mushrooms: Add about a tablespoon of oil to a nonstick skillet over medium heat. Add the mushrooms with a little salt and pepper and stir. Cook for about 10 minutes, until the mushrooms are fragrant and have shrunk in size. If the pan looks dry while cooking, add a splash of water. Set the mushrooms aside.
- Prep the rest of your vegetables. Throw any scraps into the broth!
- For the tofu (optional): Add the tofu cubes/rectangles to a bowl and toss them gently with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil). Add the tofu to the pan - you may need to do this in 2 batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes over medium heat. Flip and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second batch of tofu.
- For the tofu: Add all the cooked tofu to the pan, then add the soy sauce. Gently coat the tofu in the soy sauce so it's evenly covered and cook for 3-5 minutes. Set aside.
- Finish the broth: Grab a big bowl and strainer. Pour the broth over the strainer into the bowl so you can easily separate the scraps and broth. Discard the scraps (or compost them) and clean out the pot. Add the broth back to the pot. Bring the broth to a boil and cook the noodles (they cook really quickly!). Remove the noodles from the pot when finished. Do not discard the broth!
- For the eggs: add the eggs and water to a pot. Bring it to a boil, then turn off the heat and cover the pot. Let the eggs cook for 4 minutes for a soft egg and 7 minutes for a harder egg. Whatever you decide, use a timer and time from when you turn off the heat! Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling. Meanwhile, combine the soy sauce and mirin in a meal prep container big enough to hold the eggs. Place the eggs inside and refrigerate.
- Put it all together: Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped scallions) to meal prep containers. Keep the broth and eggs separate. When you're ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!
MARINATED EGG FOR RAMEN
Make and share this Marinated Egg for Ramen recipe from Food.com.
Provided by Carolyn M.
Time 12h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
- Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
- Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
- Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
- Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
- Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
- Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.
Nutrition Facts : Calories 268.5, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 292.4, Carbohydrate 28.9, Sugar 26, Protein 9.6
RAMEN EGGS
These soy marinated eggs make the perfect addition to any ramen dish. These eggs are soft boiled and then marinated in a soy based mixture.
Provided by Becca Du
Categories Snack
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, sake, coconut sugar, rice vinegar, and water.
- Add all the liquid to a small sauce pan and heat the liquid until it starts to simmer (~1 minute). Take it off the stove and let it cool for 20 minutes. Cooling the liquid will prevent the heat from cooking the eggs.
- Put the soy sauce mixture into a bowl or ziplock bag. Set aside.
- Soft boiling the eggs: Bring a pot of water to a boil. Once at a rolling boil, cook eggs for 6 minutes 10 seconds. After this time, immediately put the eggs in ice water. Let them sit for 5 minutes in the ice water.
- De-shell the eggs and add it to the soy sauce mixture. Marinate for 1 hour or more. If the egg is not fully submerged in the sauce, marinate for 30 minutes on one side and then flip it over and marinate for another 30 minutes on the other side.
Nutrition Facts : Calories 63 kcal, ServingSize 1 serving
RAMEN EGGS (AJITSUKE TAMAGO)
These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.
Provided by Lazarus
Categories Pickled Eggs
Time 2h35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
- Meanwhile, bring a large pot of water to a low boil.
- Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
- Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
- While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
- Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
- Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
- Slice eggs in half when ready to use.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 4 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 746.6 mg
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- Add water, ginger, soy sauce, vinegar and salt to a small pot, heat on medium heat till bring a boil. Turn to low heat and boil for 8 minutes. Remove pot from stove to chill down.
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- Using a skimmer or a large spoon, CAREFULLY place the eggs (one by one) into the boiling water on the bottom of the saucepan—do not allow them to thud onto the bottom.
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- Put the water, mirin, soy sauce, chilli and honey on a pot or pan, then bring to a boil. As soon as the marinade starts boiling, turn the heat off and set aside.
- Put plenty of water in a pot, bring to a boil, then turn the heat down to gently simmer the water. Slowly submerge the eggs into the simmering water using a large spoon. As soon as you put your eggs in the water, start timing. a soft boiled egg will take about 5 minutes, medium boiled eggs will take about 6½ minutes and hard-boiled eggs will take about 8½ minutes.
- For the first few minutes of simmering, gently stir the eggs in the pot about 2-3 times. This will help the yolk stay in the middle of the white.
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- Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside
- Bring 2 quarts of water and vinegar to a boil in a medium saucepan over high heat. Lower to medium heat once it comes to a boil. Pierce a tiny hole in the bottom of each egg carefully with a thumbtack. This prevents the egg from cracking. Place eggs into boiling water along with egg timer. Cook until egg timer reaches a soft boiled stage.
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- Put eggs into bowl with marinade. Use spoons or other devices to weight down each egg to keep entire eggs submerged under. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Serve with ramen.
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- Bring about 2 inches of water to a boil in a saucepan that can hold the eggs while allowing them to move freely. Using cold eggs from the refrigerator, use a clean pushpin or thumbtack to pierce just the wider side of the egg to open the air bubble inside the egg.
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