Ramen Eggs - Soy Sauce

Ramen eggs, also known as soy sauce marinated eggs or ajitama in Japanese, are a classic topping for ramen. These eggs are soft-boiled to achieve a runny, jammy yolk and then marinated in a savory-sweet soy sauce and mirin mixture. The result is a flavorful egg with a tender white and a rich, umami-packed yolk. While they are traditionally served atop a bowl of ramen, they also make a delicious snack or addition to salads and rice bowls. With a quick prep time and simple ingredients, these ramen eggs are a delightful treat to elevate any meal.

Ingredients

• 6 large eggs

• 1 tablespoon vinegar (for boiling)

• ½ cup water or stock

• 5 tablespoons soy sauce

• 4 tablespoons mirin

• 2 teaspoons dark soy sauce (optional, for deeper color)
  
  

Directions

1. Boil the Eggs: In a medium saucepan, bring 6 cups of water to a boil. Add the eggs and 1 tablespoon of vinegar to the boiling water. Reduce the heat to medium and simmer for 7 minutes for a runny yolk.

2. Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process. Let them sit for at least 5 minutes.

3. Peel the Eggs: Gently tap each egg on a hard surface to crack the shell, then peel under running water to remove any bits of shell.

4. Prepare the Marinade: In a bowl, combine the water or stock, soy sauce, mirin, and dark soy sauce (if using). Stir until well mixed.

5. Marinate the Eggs: Place the peeled eggs in a resealable plastic bag or airtight container. Pour the marinade over the eggs, ensuring they are fully submerged. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

6. Serve: Slice the eggs in half and serve atop ramen, rice bowls, or enjoy them as a snack.
   
   

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 70 kcal

• Protein: 6g

• Carbohydrates: 2g

• Fat: 5g

• Fiber: 0g

• Sugar: 1g