Soy-Marinated Ramen Eggs
These Soy-Marinated Ramen Eggs are savory, jammy, and full of umami flavor. Steeped overnight in a bold marinade of soy sauce, honey, garlic, and chilies, they’re the perfect topping for ramen or a delicious protein-packed snack on their own. Easy to make, customizable, and absolutely addictive!
Ingredients
- 6 –8 eggs room temperature
- Sesame oil as needed
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup honey or rice syrup
- 1/4 tsp black pepper
- 3 garlic cloves minced
- 2 green onions chopped
- 1 jalapeño chopped
- 1 red chili pepper chopped
- 1 tsp sesame seeds
- 1/4 cup cilantro optional
Instructions
- Bring a pot of water to a boil, enough to cover 6–8 eggs.
- Tip: Add a bit of salt and vinegar for easier peeling.
- Gently lower eggs into the water.
- Boil for 6 minutes for soft-boiled or 12 minutes for hard-boiled.
- Tip: Keep the water at a gentle boil to avoid cracking.
- While eggs cook, chop garlic, scallions, chilies, and cilantro (if using).
- Mix all marinade ingredients in an airtight container.
- See full steps with tips & photos → https://mischacrossing.com/soy-marinated-ramen-eggs/
Notes
- Soft-boiled eggs are best for ramen, but you can adjust the boil time to your texture preference.
- Marinade can be reused once if boiled, but discard after 2 days.
- Use a zip-top bag if needed to keep eggs submerged evenly.