Spicy Miso Marinated Eggs (Printable)

Soft-boiled eggs soaked in a spicy miso-soy marinade with garlic, ginger and sesame—creamy yolks for ramen or a savory snack.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ 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 sugar
09 - 1/2 cup water
10 - 2 cloves garlic, minced
11 - 1-inch piece fresh ginger, grated
12 - 1 scallion, chopped

# Directions:

01 - Fill a saucepan with water and bring to a gentle boil.
02 - Using a spoon, carefully lower the eggs into the boiling water. Cook for 6.5 to 7 minutes for soft-boiled eggs.
03 - Prepare an ice bath while the eggs cook.
04 - When the eggs are done, transfer them immediately to the ice bath. Let cool for at least 5 minutes.
05 - Gently peel the eggs.
06 - In a medium bowl or resealable bag, whisk together miso paste, soy sauce, mirin, rice vinegar, chili garlic sauce, sesame oil, sugar, water, garlic, ginger, and scallion until well combined.
07 - Add the peeled eggs to the marinade, ensuring they are fully submerged.
08 - Cover and refrigerate for at least 8 hours, or overnight for best flavor.
09 - Remove eggs from marinade. Slice in half and serve atop ramen or as a snack.

# Expert Suggestions:

01 -
  • Just knowing these eggs are marinating in your fridge is enough to rescue any boring bowl of noodles.
  • Even skeptics of spice find themselves reaching for seconds thanks to the rich miso depth.
02 -
  • Once, I skipped the ice bath and had shells stubbornly cling in ragged bits.
  • Tasting the marinade before adding eggs helped me balance salt and sweetness just right the next time.
03 -
  • Whisking the miso with a splash of marinade liquid before adding the rest prevents clumps.
  • Don’t be afraid to sneak a taste test at hour six—the anticipation is half the fun!
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