Easy Miso Ramen With Soy Marinated Eggs Recipes

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NONA'S SOY SAUCE EGGS - RAMEN EGGS



Nona's Soy Sauce Eggs - Ramen Eggs image

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

6 eggs
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

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

MISO RAMEN WITH FRIED PORK CUTLET



Miso Ramen with Fried Pork Cutlet image

Provided by Molly Yeh

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 29

4 large eggs
1/2 cup low-sodium soy sauce
3 tablespoons mirin
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 star anise
1 tablespoon vegetable oil
2 pounds pork neck bones (you could also use chicken wings or backs and necks)
1 cup coarsely chopped ginger
1 teaspoon chili garlic sauce
6 scallions, coarsely chopped
1 head garlic, halved crosswise
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying
1/3 cup light miso
2 tablespoons mirin
2 tablespoons sake or rice wine
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
12 to 16 ounces fresh ramen (see Cook's Note)
1 cup shredded cabbage
1 cup shredded carrots
2 scallions, chopped
2 teaspoons toasted sesame seeds

Steps:

  • For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside.
  • In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.)
  • For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard.
  • For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
  • Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices.
  • For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer.
  • Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen.
  • For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately.

MISO AND SEAWEED RAMEN WITH EGG



Miso and Seaweed Ramen With Egg image

This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup neutral oil, such as safflower or canola
4 ounces shiitake mushrooms, stemmed and thinly sliced
3/4 cup finely chopped scallions, plus more for garnish
Salt and black pepper
1 tablespoon minced garlic
1/3 cup white miso
2 tablespoons low-sodium soy sauce
1/4 cup dried ready-cut wakame seaweed
1 pound fresh ramen noodles (see Tip)
4 large eggs
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
2 teaspoons grated fresh ginger

Steps:

  • In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
  • Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
  • Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
  • Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
  • As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
  • Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.

MARINATED EGG FOR RAMEN



Marinated Egg for Ramen image

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

1/2 cup water
1/2 cup rice cooking wine
1/4 cup mirin
1/4 soy sauce
1/4 cup sugar
3 eggs

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

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