Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian Miso Ramen Deviled Eggs with Soy Marinade and Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

  • Author: Emma
  • Total Time: 2 hours 20 minutes
  • Yield: 24 halves (12 eggs, serving 24)

Description

These Asian Deviled Eggs, inspired by the savory flavors of miso ramen, combine marinated soy-glazed eggs with a creamy, umami-packed miso yolk filling. Enhanced with shichimi togarashi and topped with vibrant garnishes like green onions and ikura, they make an elegant appetizer or snack perfect for gatherings.

Ingredients

Eggs and Marinade

  • 12 large eggs (preferably at room temperature, ~2 oz / 57 g each)
  • Salt (for salting the boiling water)
  • 1 cup soy sauce
  • ½ cup dark soy sauce (or ketjap manis)
  • ½ cup brown sugar (100 g)
  • 1 cup rice vinegar
  • 1 ½ cups cold water
  • 2 star anise
  • 5 cardamom pods (optional)
  • 3 tbsp whole black pepper (optional)
  • 4 garlic cloves (optional)
  • 1 inch ginger, sliced (optional)
  • ½ tsp Chinese five spice (optional)

Miso Yolk Filling

  • 3 – 4 tbsp white miso
  • ¼ – ⅓ cup good quality mayonnaise
  • ½ tbsp honey
  • ½ tsp white pepper (optional, can use black pepper as well)

Garnishes

  • Shichimi togarashi
  • Finely chopped green onions
  • Furikake
  • Ikura (salmon roe)
  • Sesame seeds

Instructions

  1. Making the hard boiled eggs: Generously fill a large pot with salted water so that it covers the eggs by about one inch. Bring the water to a boil with the lid on.
  2. Adding the eggs: When boiling, temporarily remove the pot from heat and carefully lower the room temperature eggs into the water, then immediately return to heat and cover.
  3. Boiling and simmering: Bring the water back to a boil within 1 minute, then lower to a simmer and cook the eggs for exactly 11 minutes.
  4. Cooling the eggs: Prepare an ice bath. Once cooked, transfer the eggs promptly to the ice water to stop the cooking process and cool completely.
  5. Peeling the eggs: Peel the eggs gently under running water without cracking or breaking the whites, then place them in a bowl until ready for marinating.
  6. Preparing the marinade: In a pot, combine soy sauce, dark soy sauce, brown sugar, rice vinegar, and chosen spices. Heat over medium heat until simmering, then cover and simmer for 5 minutes.
  7. Infusing the spices: Remove from heat and let the spices steep in the marinade for at least 20 minutes. Then stir in cold water and cool to room temperature or chill in the refrigerator.
  8. Marinating the eggs: Submerge peeled eggs fully in the cooled marinade in a container, using a plate if needed to keep them submerged. Marinate for at least 8 hours or up to 24 hours, turning occasionally for even flavor.
  9. Preparing the eggs for filling: Remove eggs from the marinade and cut in half lengthwise using a sharp knife cleaned between cuts. Carefully scoop out yolks into a bowl and set whites aside on a tray.
  10. Making the miso yolk filling: Mix egg yolks with about ¼ cup mayonnaise, 1 tbsp miso, honey, and white pepper. Adjust mayonnaise and miso quantities to achieve a creamy, flavorful filling without excessive saltiness.
  11. Filling preparation: Transfer the yolk mixture into a pastry bag fitted with a star tip or preferred tip for piping.
  12. Assembling the deviled eggs: Sprinkle shichimi togarashi into each egg white half. Optionally, add a few drops of soy sauce marinade for extra flavor.
  13. Piping the filling: Carefully pipe the miso yolk filling into each egg white half over the togarashi and marinade.
  14. Adding toppings: Garnish with your choice of furikake, sesame seeds, finely chopped green onions, ikura, and additional togarashi just before serving.
  15. Storage: Loosely cover with plastic wrap or store in an airtight container in the refrigerator until ready to serve.

Notes

  • Using room temperature eggs prevents cracking during boiling and helps marinade penetration.
  • Salting the boiling water helps prevent egg whites from leaking if cracks occur.
  • Peeling under running water helps loosen the shell and avoid damage to the whites.
  • Marinate eggs for at least 8 hours to develop a deep umami flavor, but up to 24 hours for best results.
  • Adjust miso amount in yolk filling carefully to avoid excess saltiness.
  • Clean the knife between each egg cut for clean presentation.
  • Keep deviled eggs refrigerated and consume within 2 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://myeasyplate.com/asian-miso-ramen-deviled-eggs-with-soy-marinade-and-toppings-recipe/