• Miwa

Ramen soft boiled egg <Soy sauce based>

This eggs are in my fridge all the time! It's my families all time favorite!!

You need to know a little tips to make the perfect jammy soft boiled egg. Please watch my YouTube video because I'm explaining more hacks in the video.

Can't wait you guys to try this!!!!

If you ever make this, leave the comment on my YouTube channel!

<Yield> 4 servings

<Cook time> 10 mins


4 eggs

1 tbsp of vinegar


100ml of fish stock base

50ml of water

1 tsp of grated ginger


1:Boil the water for just enough to cover all the eggs. Leave the eggs to a room temperature. make a crack on the thicker part of the egg. This will help to peel the shell easier later on.

2:Add 1 tbsp of vinegar in a water. Vinegar helps to harden the egg white. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it to the boil again. During the First 1 min, keep making a swirl to keep the egg yolk centered. Boil for another 5 mins. Total cooking time will be 6mins.

3:Make the soaking mixture. First one is soy sauce based. We use Dashi soy sauce also known as a tempura dipping sauce.Mix 100ml of 3 times concentrated dashi soy sauce, 50 ml of water and one tsp of grated ginger in a plastic bag.

4: Put the cooked egg into the ice bath and leave it for 5 mins. Start peeling the shell from the thicker part since there is an air pocket. Running it Under tap water will also help to peel the shell smoothly.

5: Place the eggs in a soy sauce mixture and seal it completely. Soak it at least 6 hours in a fridge.ready to serve


Egg yolk will get dense and thicker with time goes.

<Storage time>

Store it in a air-tight container in the fridge for 5 days

#miwasjapanesecookingclass #softboiledegg #ramenegg #japanesecooking #japanesecooingclass