Soft-boiled eggs marinated in spicy miso for savory, umami-packed yolks, ideal as a ramen topping or snack.
# What You’ll Need:
→ Marinade
02 - 3 tablespoons white miso paste
03 - 3 tablespoons soy sauce
04 - 2 tablespoons mirin
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon chili garlic sauce or sriracha
07 - 1 tablespoon sesame oil
08 - 1 tablespoon granulated sugar
09 - 1/2 cup water
10 - 2 cloves garlic, minced
11 - 1-inch piece fresh ginger, grated
12 - 1 scallion, thinly sliced
# How To Make It:
01 - Fill a medium saucepan with enough water to cover the eggs by an inch and bring to a gentle rolling boil over high heat.
02 - Using a slotted spoon, carefully lower the eggs into the boiling water and cook for 6½ to 7 minutes for a set white and jammy yolk.
03 - While the eggs cook, prepare an ice bath. When the timer finishes, transfer the eggs immediately to the ice bath and cool for at least 5 minutes to stop cooking.
04 - Gently crack and peel the cooled eggs under running water to help remove shells without tearing the whites.
05 - In a mixing bowl or resealable bag, whisk together white miso, soy sauce, mirin, rice vinegar, chili garlic sauce, sesame oil, sugar, water, minced garlic, grated ginger, and sliced scallion until smooth and homogenous.
06 - Place the peeled eggs into the bowl or bag and ensure they are fully submerged in the marinade; weigh them down if necessary. Seal or cover and refrigerate for at least 8 hours, preferably overnight, to develop umami and heat.
07 - Remove eggs from the marinade, slice each in half lengthwise, and serve immediately as a ramen topping or as a savory snack. Discard or reserve excess marinade for other uses as noted.
