Soy Marinated Eggs can be prepared the day before and left to marinate overnight in the refrigerator. The longer they are left to marinate, the saltier they become.
4 large free-range eggs
3 tbsp water
2 tbsp mirin
2 tbsp soy sauce
Fill a small saucepan with enough water to completely cover the eggs and bring to a boil.
Gently place the eggs into boiling water. Reduce heat to a very gentle simmer. Cook for 7 minutes.
Remove the eggs from the pot and put them in an ice bath to cool for 3 minutes.
While the eggs are cooling, mix water, mirin and soy sauce in a resealable bag and set aside.
Remove the eggs from the ice bath and gently peel. Place peeled eggs into the resealable bag with marinade and seal. Ensure the eggs are fully submerged. Marinate for at least 4 hours in the refrigerator.
Remove eggs from marinade, cut in half and place on top of Quick Ramen Broth and add any other toppings of your choice. We recommend Miso Butter Corn, and a choice of protein such as Japanese Chashu Pork, Crispy Tofu, Ginger & Garlic Pork Mince or Miso Grilled Chicken. Serve immediately.