Easy Soy Sauce Marinated Ramen Eggs are bursting with umami deliciousness. Traditionally, they eaten with ramen but this is not the only way to enjoy these salty little beauties. They are an excellent addition to any rice / noodle dishes like my Spicy Chicken Miso Ramen or Katsu Curry, but they can also hold their own. Keep a batch of them on hand in your fridge for when you're craving a salty snack.
The process for making these couldn't be simpler. It's really just a case of boiling your eggs, mixing together a few simple marinade ingredients, adding the peeled eggs to the marinade and popping them in the fridge for for a few hours (ideally overnight) to let all the flavours infuse.
How to make soy marinated eggs:
Honestly, prepping soy eggs could not be much easier, but you do need to make them ahead of time. Make sure the eggs and marinade get at least 6 hours quality time together in the your refrigerator for the tastiest result.
1. Pierce a small hole in the eggs with a pin
Make a small hole in the bottom of each egg with a pin or similar small pointed object (I used my cake tester for this). This makes it easier to peel the shells off the eggs after they have boiled.
2. Cook the eggs
Place the eggs in a pan of simmering water for 6 minutes
3. Leave the eggs to cool
Eggs are harder to peel when they are hot. Leave them in cold water for at least 20 minutes to prevent them from cooking further while they cool.
4. Prep the marinade
Gather the ingredients, prep them if you haven't already and place them all into a bowl or plastic container.
5. Peel eggs, add them to the marinade and refridgerate:
When the eggs are cool you can peel them. Gently tap the bottom of the eggs on the countertop to break the shell and start peeling from the bottom where you pierced the hole in the shell. Add them to the marinade and refrigerate for at 6-12 hours. Avoid marinading them for longer than 12 hours if you can - you don't want them to be too salty.
Top tips for perfect easy soy sauce marinated ramen eggs:
- Pierce the shell before boiling - make a small hole in the bottom of each egg with a pin or similar object before boiling for easy peeling
- Cover the eggs - ensure eggs are fully covered with water when cooking and that there is enough marinade to cover them before you refrigerate for evenly cooked and marinaded eggs.
- Don't over-marinade - the eggs will be too salty if you marinade them for longer than 12 hours but they need at least 6 to be flavourful
How long do soy sauce marinated eggs keep in the fridge?
You can store the eggs in the fridge for up to 4 days. Remove them from the marinade after 12 hours to ensure they are not too salty and store in an airtight container.
How to eat soy sauce marinated eggs?
- Ramen/other noodle soups - a bowl of ramen is not complete without a soy egg. Check out my Easy Weeknight Chicken Ramen Recipe for a speedy solution to this Japanese classic.
- Rice and noodles - add them to rice and noodle bowls for a super quick and tasty meal
- Katsu curry - these eggs taste great with katsu curry sauce. They are a great alternative to meat if you're after a vegetarian katsu curry.
- Add them to salads
- On their own - soy sauce marinated eggs make a yummy snack - perfect for satisfying your salt cravings and healthier than crisps/chips.
Easy Soy Sauce Marinated Ramen Eggs Recipe
- Prep Time: 10
- Cook Time: 6
- Total Time: Under 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Simple soft boiled eggs infused with the umami flavours of a soy sauce marinade. Prep these beauties in less than 20 minutes before transferring to the fridge for a few hours to let the magic happen.
Serves 4. Use the scaling buttons below to double or triple the quantity.
- 4 eggs
- 350ml (or 1.5 cups) water
- 225ml / (or 1 cup soy sauce)
- 30ml / (or 2 tablespoons cup mirin)
- 20g / (or 1.5 tablespoons ginger)
- 2 spring onions
- 2 cloves of garlic
- Pierce a small hole in the bottom of each egg with a pin or similar sharp pointed object
- Place the eggs in a saucepan of boiling water for 6 minutes (note 1)
- Put the eggs into a sieve or colander when they're cooked and place under cold running water for 1 minute
- Transfer the eggs to a bowl of cold water for at least 20 minutes
- Meanwhile add the marinade ingredients to a suitable container or bowl (note 2)
- Once the eggs have cooled, gently peel them (note 3)
- Add the eggs to the marinade and refrigerate for 6 - 12 hours (note 4)
- Ensure there is enough water to cover the eggs
- Use a container or bowl that holds the eggs with the marinade fully covering them
- Gently tap the bottom of eggs against the counter to break the shell and start peeling from the bottom
- Avoid marinading the eggs for more than 12 hours - they'll be too salty after this point
- Nutritional information is for one egg
- Category: Main
- Cuisine: Japanese
- Serving Size: 1
- Calories: 80
- Sugar: 0g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0g
Keywords: Easy Soy Sauce Marinated Ramen Eggs
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