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Miso Ramen Deviled Eggs

Miso Ramen Deviled Eggs: A Savory Twist You’ll Love

Miso Ramen Deviled Eggs offer a unique umami twist on a classic appetizer that will impress your guests.
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Prep Time 20 minutes
Cook Time 11 minutes
Marination Time 24 minutes
Total Time 55 minutes
Servings: 6 eggs
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6 large Eggs Fresh eggs preferably at room temperature
  • 1 pinch Salt For boiling water
For the Marinade
  • 2 tablespoons Soy Sauce Gluten-free if needed
  • 1 tablespoon Dark Soy Sauce Enhances depth and color
  • 1 tablespoon Brown Sugar Can use coconut sugar
  • 2 tablespoons Mirin Substitute with rice vinegar and sugar
  • 1 cup Water Cool, to dilute marinade
  • 1 stick Star Anise Optional
  • 2 pods Cardamom Optional, use sparingly
  • 5 whole Black Pepper Optional
  • 2 cloves Garlic Optional
  • 1 inch Ginger Peeled and sliced, optional
  • 1 teaspoon Chinese Five Spice Optional
For the Filling
  • 1/4 cup White Miso Key for filling
  • 1/3 cup Good Quality Mayonnaise Greek yogurt as a healthier alternative
  • 1 tablespoon Honey Can swap for maple syrup
  • 1/4 teaspoon White Pepper Optional
For Garnishing
  • 1 tablespoon Shichimi Togarashi
  • 2 tablespoons Finely Chopped Green Onions
  • Furikake, Ikura (Salmon Roe), Sesame Seeds Optional

Equipment

  • Large pot
  • slotted spoon
  • Mixing bowl
  • small pot
  • piping bag
  • ice water bowl

Method
 

Step-by-Step Instructions
  1. Boil the Eggs: Fill a pot with enough water to cover the eggs, add salt, and bring to a boil. Lower eggs gently and cover the pot, returning to a boil before simmering for 11 minutes.
  2. Cool the Eggs: Transfer the eggs to ice water immediately after cooking for at least 10 minutes to make peeling easier.
  3. Prepare the Marinade: Combine soy sauces, brown sugar, and mirin in a small pot. If using, add optional spices. Heat until sugar dissolves, then cool.
  4. Marinate the Eggs: Peel the cooled eggs and submerge them in marinade, using a plate to keep them submerged. Refrigerate for 8 to 24 hours.
  5. Prepare the Filling: Mash yolks with miso, mayonnaise, honey, and optional white pepper until smooth.
  6. Assemble the Eggs: Slice each egg in half, fill with the creamy yolk mixture, and garnish before serving.

Nutrition

Serving: 1eggCalories: 150kcalCarbohydrates: 6gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 350mgPotassium: 100mgSugar: 1gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Enjoy crafting this delightful twist on a classic dish.

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