Miso Ramen with a Soy Marinated Egg

  • Makes: 4
  • Cook time: 40 min

Nutritional Information

Ingredients

1 tbsp
Sesame oil
1/2 oz
Garlic
2 oz
Spring onions
1/2 oz
Fresh ginger
1 tsp
Sriracha sauce
3 tbsp
Miso paste
32 fluid ounce
Chicken broth
16 fluid ounce
Water
1 tbsp
Salted butter
1 package
Dried seaweed
6 oz
Ramen noodles, cooked
1
Soy marinated egg, prepped
as needed
Salt and pepper
Marinated Egg Prep:
4
Hard boiled eggs, cold
4 fluid ounce
Soy sauce
1 fluid ounce
Rice wine vinegar
3 tbsp
White sugar
10 fluid ounce
Water

Directions

  1. Place the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the spring onions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes.

  2. Add the sriracha sauce to the sauce pan and stir for approximately 30 seconds.

  3. Stir in the miso paste and while whisking, gradually add the chicken broth and water to the sauce pan.

  4. Simmer partially covered for 15 minutes.

  5. After 15 minutes, whisk in the butter and season with salt and pepper.

  6. Soy Marinated Egg Preparation:

  7. Place the soy sauce, rice wine vinegar, white sugar and water into a stainless steal mixing bowl.

  8. Using a whisk, mix all of the ingredients until well incorporated and the sugar has dissolved.

  9. Place the hard boiled eggs into the mixture and cover tightly with plastic wrap.

  10. Place the bowl into the fridge for 24 hours.

  11. After 24 hours remove the eggs from the marinate and use as desired.

This recipe was made with:

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Tips: Hardboiled

Quick way to assemble hardboiled is to arrange egg whites on a tray, snip the corner of the bag filled with egg yolks and pipe in the filling

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