Miso Tamago Miso Marinated Eggs Recipes

EASY MISO RAMEN WITH SOY MARINATED EGGS

Steps:

• For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
• Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
• For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
• Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

MISO TAMAGO (MISO MARINATED EGGS)

Steps:

• Mix the miso and maple syrup together very well to form a smooth paste. Spread the paste over the middle of a piece of cling film/plastic wrap that is big enough to wrap the egg inches.
• Put the egg in the middle of the cling film, and wrap it around the egg. Twist the plastic shut at the top, and gently squish the miso so that is completely covering the egg.
• Put the wrapped eggs in a plastic container, and leave for at least 5 hours and up to a week in the refrigerator.
• When you are ready to use an egg, take off the cling film. The white of the egg should be a light to medium beige. The surface will be covered with a bit of miso. You can leave this on, or wipe it off gently for aesthetic reasons if you like.

MARINATED EGG FOR RAMEN

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.