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Miso Ramen Deviled Eggs

Savory Miso Ramen Deviled Eggs for a Flavorful Twist

Enjoy a unique twist on a classic appetizer with Miso Ramen Deviled Eggs, packed with umami flavors.
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Prep Time 30 minutes
Cook Time 11 minutes
Marinating Time 12 hours
Total Time 12 hours 41 minutes
Servings: 12 eggs
Course: Appetizers
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6 large Eggs Ensure they are at room temperature for even cooking.
  • 1 teaspoon Salt Added to the boiling water to help prevent leaking if there are any cracks.
For the Marinade
  • 1/4 cup Soy Sauce Imparts rich umami flavors to the marinade.
  • 1/4 cup Dark Soy Sauce Enhances color and adds depth; substitute with ketjap manis if desired.
  • 2 tablespoons Brown Sugar Balances the saltiness of the soy sauce.
  • 1/4 cup Mirin Adds a hint of sweetness to the marinade.
  • 1/2 cup Water Used to dilute the marinade.
  • 1 piece Star Anise Optional spice to elevate the marinade.
  • 2 pieces Cardamom Pods Optional spice to elevate the marinade.
  • 5 pieces Whole Black Pepper Optional spice to elevate the marinade.
  • 1 clove Garlic Optional spice to elevate the marinade.
  • 1 inch Ginger Optional spice to elevate the marinade.
  • 1 teaspoon Chinese Five Spice Optional for additional flavor.
For the Filling
  • 1/2 cup White Miso Adds creaminess and umami depth.
  • 1/4 cup Mayonnaise Opt for high-quality mayo for the best results.
  • 1 tablespoon Honey Introduces a hint of sweetness.
  • 1/4 teaspoon White Pepper Optional seasoning that enhances warmth.
For Garnishing
  • 1 teaspoon Togarashi A traditional Japanese spice blend.
  • 2 tablespoons Green Onions Optional garnish.
  • 2 tablespoons Furikake Optional garnish.
  • 2 tablespoons Ikura Optional garnish.
  • 1 tablespoon Sesame Seeds Optional garnish.

Equipment

  • pot
  • Mixing Bowl
  • Saucepan
  • pipette or spoon

Method
 

Step-by-Step Instructions
  1. Start by placing the large eggs in a pot and covering them with salted water. Bring to a rolling boil, reduce to a simmer, cover, and cook for 11 minutes.
  2. Immediately transfer the eggs to an ice bath and allow them to cool for about 10 to 15 minutes.
  3. In a saucepan, combine soy sauce, dark soy sauce, brown sugar, mirin, and water. Stir over medium heat until simmering, then remove from heat and let cool.
  4. Once cool, submerge the peeled eggs in the marinade, fully covering them. Refrigerate for at least 8 hours.
  5. Scoop out the yolks and mix with white miso, mayonnaise, honey, and white pepper until creamy.
  6. Cut each marinated egg in half and fill the egg whites with the yolk mixture. Garnish with togarashi, green onions, or sesame seeds.

Nutrition

Serving: 1eggCalories: 120kcalCarbohydrates: 8gProtein: 6gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 400mgPotassium: 70mgSugar: 1gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Allow to sit at room temperature for 15 minutes before serving.

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