Vietnamese

Ramen Eggs – Soy Sauce Marinated Eggs

Eggs are a staple in many Asian households, but in recent years the trend has been to replace them with soy sauce. But do you ever wonder what would happen if you put a ramen noodle in a bowl, cracked a raw egg in it, quickly marinated it in a soy sauce marinade, and then cooked it? I did, and this is what I came up with.. Read more about ramen egg marinade recipe and let us know what you think.

Published on September 2, 2021; updated on September 2, 2021 by Jamie It’s possible that some of the links in this article are affiliate links. Leave a Reply

Ramen eggs or soy sauce eggs cut in half to show runny jammy yolk place on top of ramen noodles.

Ramen eggs with soft boiled yolk cut in half and placed on top of ramen noodles.

Ramen eggs or soy sauce eggs cut in half on a plate with text overlay with red background.

Ramen eggs or soy sauce eggs cut in half on top of a bowl of ramen.

Soft boiled soy sauce eggs cut in half on a plate with text overlay.

Ramen eggs are soft-boiled eggs marinated in soy sauce for a runny, jammy yolk. Shoyu eggs, soy sauce eggs, and soy marinated eggs are other names for them. They’re known in Japan as ajitama or ajitsuke tamago () and are often served over a bowl of ramen.

Soft boiled ramen eggs (ajitama) marinated in soy sauce and cut in half to show runny, jammy yolk.

Ramen eggs are soft boiled eggs that have been marinated in a combination of soy sauce and mirin. In my view, no bowl of ramen is complete without these eggs. Depending on your choice, they may have a soft, runny yolk or a gelatinous jammy yolk.

Ajitama has a savory, umami flavor, with a greater soy sauce flavor depending on how long they’ve been marinating.

Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.

Soy sauce eggs, soy marinated eggs, or shoyu eggs are other names for ramen eggs. They are known in Japan as ‘ajitama,’ a portmanteau of ‘ajitsuke tamago,’ which translates as seasoned eggs.

Ramen eggs or soy sauce eggs marinated in a soy mirin mixture that's been cut in half to show jammy yolk.

These soy sauce eggs are also delicious as a snack and may be used in salads, rice bowls, or other noodle dishes. Ramen eggs are rich in protein, low in carbs, and inherently keto friendly.

Ingredients

Ingredients for ramen eggs with soy sauce and mirin marinade with text overlay.

  • I used big eggs, so the cooking times are dependent on that. Tip: Peeling older eggs is easier.
  • Vinegar – When boiling eggs, adding vinegar weakens the shell, making it simpler to peel.
  • Mirin is a rice wine from Japan. Use water or stock with a pinch of sugar and a few drops of vinegar as a substitute.

Soy Sauce Eggs – Ramen Eggs – Ramen Eggs – Ramen Eggs – Ramen Eggs – Ramen Eggs

Boiled Soft Eggs:

Cold eggs: Bring to a boil for 7 minutes directly from the refrigerator. The center yolk is protected from overcooking by starting with cold eggs.

Allow 30 minutes for the eggs to come to room temperature before cooking. 6 minutes at a boil Because there is less temperature variation, the egg shell is less likely to break.

Prepare ahead of time and quickly transfer the eggs to an ice bath to halt the frying process.

Prepare the marinade:

Put the marinade ingredients in a plastic zipper bag and place it in a bowl to stabilize. Add the eggs gently, then press out any excess air.

Allow the marinade to thoroughly coat the eggs by twisting and clipping the bag shut. This way, you may prepare a smaller batch of marinade without wasting any.

Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.

After 1 hour, and up to 3 days later, soy sauce eggs may be utilized. Cut in half and place on top of a steaming cup of ramen. Enjoy!

Substitutions & Variations

  • Use water or stock with a sprinkle of sugar and a few drops of vinegar to make ramen eggs without mirin. Mirin is a Japanese rice wine with a low alcohol level that is somewhat sweet and sour. Mirin that isn’t alcoholic is also available.
  • Spices: Add a few slices of ginger or garlic to the marinade if desired.

Ramen eggs marinated in soy sauce with soft boiled yolk cut in half to show orange, runny yolk on a plate.

FAQ

How do you make ramen with soft cooked eggs?

Boil for 7 minutes cold eggs straight from the fridge. Boil for 6 minutes for room temperature eggs. Put them in an ice bath right away.

What is the shelf life of soy-marinated eggs?

I suggest eating them within three days after preparing them. Refrigerate them with the marinade.

Is it possible to re-use the soy egg marinade?

If you want to reuse the marinade, I recommend cooking it first and then chilling it. However, for the greatest taste, I suggest preparing a new batch of marinade.

I hope you love this dish as much as I did! Please consider sharing, rating, or leaving a comment below. I’d be thrilled to hear from you!

On Facebook, Pinterest, and Instagram, you can find me! By tagging @drivemehungry in your recipes, you may make others hungry. I like looking at your works!

Thank you so much for taking the time to visit! -Jamie’’’&


Here are some more recipes:

Ramen eggs marinated in soy sauce cut in half to reveal soft boiled eggs with runny yolks.

Soy Sauce Marinated Eggs for Ramen

Ramen eggs are soft-boiled eggs marinated in soy sauce for a runny, jammy yolk. Shoyu eggs, soy sauce eggs, and soy marinated eggs are other names for them. In Japan, they’re known as ajitama or ajitsuke tamago, and they’re often served on top of ramen.

Print/Pin/Share

3 minute prep time

Cooking Time: 7 minutes

10 minutes total

Side Dish for the Course

Chinese, Japanese, and Korean cuisine

Mode of Preparation Stop your screen from turning black.

Instructions 

Hard-Boiled Eggs

  • Bring a big saucepan of water to a boil for soft cooked eggs. Pour vinegar into the saucepan to make peeling easier, then carefully drop each egg into the pot. Set the timer for 6 minutes for room temperature eggs and 7 minutes for cold eggs straight from the fridge. See also Note 2. For the first 30 seconds, stir the eggs in one direction to get an equal cross section.

    1 tablespoon vinegar, 6 eggs

  • After the timer goes off, peel the eggs and put them in an ice bath to stop them from frying. Once the egg has cooled, gently break the shell all over and peel it by putting a spoon between the egg and the shell.

Prepare the eggs by marinating them.

  • To stabilize the eggs, place them in a zipper plastic bag in a small dish or cup. Then, in a plastic bag, combine the water or stock, soy sauce, mirin, and optional dark soy sauce. Place the eggs gently into the bag and press out any air to ensure the eggs are well coated in the marinade. Close the bag with a twist and a clip. This saves time and money by allowing a lesser quantity of marinade to coat the eggs. Refrigerate for up to 3 days after marinating in soy mirin mixture.

    a third of a cup of water or stock 1 teaspoon dark soy sauce, 3 tablespoons soy sauce, 3 tablespoons mirin

  • Serve on top of ramen noodles or rice bowls, cut in half. Enjoy!

Notes on the Recipe

  1. Mirin substitutes – Mirin is a somewhat sweet and tangy Japanese rice wine. Use water or stock with a pinch of sugar and a few drops of vinegar as a non-alcoholic alternative. Otherwise, half sake and half water with a sprinkle of sugar would suffice.
  2. Boiling eggs – Use a saucepan big enough to accommodate the eggs in a single layer during boiling. The eggs will decrease the temperature of the water too much if your pot is too small, and the whites will not set in time. For the first 30 seconds, stir in one direction to ensure an equal cross section. Before boiling, let the eggs on the counter for 30 minutes to bring them to room temperature. 
  3. Time to marinate – Ramen eggs may be marinated for up to 3 days in the fridge. They’re ready to eat an hour after marinating, but they’re finest the following day.
  4. Refrigerate any leftover eggs in the marinade for up to three days.

Nutrition

Calories: 81 kcal | Carbohydrates: 4 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 164 mg | Sodium: 630 mg | Potassium: 80 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A

Have you tried this recipe yet? Please tell us how it went and give it a five-star rating! Show off your masterpieces by tagging @drivemehungry! I like looking at your pictures!

*Nutritional data is an approximation based on internet calculators.

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Yes, you can make ramen egg with just soy sauce.”}},{“@type”:”Question”,”name”:”How long do soy marinated eggs last?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”
Soy marinated eggs will last for a few days in the refrigerator.”}},{“@type”:”Question”,”name”:”Can you reuse soy egg marinade?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”
Soy egg marinade is a type of soy sauce that is used to add flavor and color to food. This type of soy sauce is not typically reused.”}}]}

Frequently Asked Questions

Can you make ramen egg with just soy sauce?

Yes, you can make ramen egg with just soy sauce.

How long do soy marinated eggs last?

Soy marinated eggs will last for a few days in the refrigerator.

Can you reuse soy egg marinade?

Soy egg marinade is a type of soy sauce that is used to add flavor and color to food. This type of soy sauce is not typically reused.

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