The aroma of simmering soy sauce, mingled with hints of ginger, instantly transports me to my favorite ramen shop whenever I make these Miso Ramen Deviled Eggs. It’s amazing how a classic appetizer can be elevated into something extraordinary with just a few creative twists. This recipe brings together the comfort of traditional deviled eggs and the umami-rich flavors of Asian cuisine, making it perfect for those seeking a fresh and exciting option. Not only are these little gems quick to prepare, but they’re also guaranteed crowd-pleasers for your next gathering. With just the right balance of sweetness and spice, they are sure to be a delightful conversation starter. What’s your go-to twist on a classic dish? Why Are These Deviled Eggs Unique? Uniqueness: These Miso Ramen Deviled Eggs offer a delightful twist on an all-time favorite. Rich Flavors: The umami from miso and soy sauce infuse every bite with deep, savory notes. Quick Prep: In just a few easy steps, you can create an impressive appetizer that saves you time. Versatile: Feel free to add wasabi or change the miso color for a personalized touch. Crowd-Pleasing: Perfect for gatherings, they’ll have your guests raving about your culinary skills, just like Chicken Ramen Garlic does at every dinner party! Comforting: This recipe combines familiar flavors in a way that will remind you of your favorite ramen dish. Miso Ramen Deviled Eggs Ingredients For the Eggs • Large Eggs – Use at room temperature for even cooking. For the Marinade • Soy Sauce – Adds depth; low-sodium soy sauce can be substituted. • Dark Soy Sauce – Offers richness; can be substituted with more regular soy sauce. • Brown Sugar – Balances saltiness; white sugar works as an alternative. • Mirin – Provides a touch of sweetness; rice vinegar can substitute but alters flavor. • Water – Use cold or room temperature to dilute the marinade. • Star Anise, Cardamom Pods – Optional spices for infusion; omit if unavailable. • Garlic Cloves, Ginger – Enhance the marinade’s flavor; optional but adds depth. For the Filling • White Miso – Infuses umami into the filling; almond butter can be a nut-free option. • Mayonnaise – Creates a creamy texture; Greek yogurt can make it lighter. • Honey – Sweetens the filling; agave nectar is a great vegan substitute. For Garnish • Shichimi Togarashi – Adds spice; red pepper flakes or omitting is also fine. • Finely Chopped Green Onions – Adds freshness and flavor. • Furikake, Ikura, Sesame Seeds – Optional for added aesthetic appeal and taste. These Miso Ramen Deviled Eggs will surprise your taste buds and leave everyone wanting more! Step‑by‑Step Instructions for Miso Ramen Deviled Eggs Step 1: Boil the Eggs Start by bringing a pot of salted water to a rolling boil, ensuring it’s deep enough to submerge the eggs by 1-2 inches. Once boiling, carefully lower large eggs into the water using a slotted spoon to avoid cracking. Cover the pot, return to medium heat, and let them cook for 11 minutes. Step 2: Ice Bath Cooling After 11 minutes, promptly remove the pot from heat and transfer the eggs to a prepared ice water bath. Let the eggs sit in the ice bath for about 10-15 minutes until completely cool. This rapid cooling not only prevents overcooking but also makes peeling the eggs a breeze, setting the stage for your flavorful Miso Ramen Deviled Eggs. Step 3: Prepare the Marinade While the eggs cool, prepare the marinade by combining equal parts soy sauce and dark soy sauce in a small saucepan. Add brown sugar, mirin, and your choice of optional spices like star anise and cardamom. Bring this mixture to a gentle simmer over low heat for about 5 minutes, stirring until the sugar dissolves. Remove from heat, and allow it to cool completely. Step 4: Marinate the Eggs Once the eggs have cooled and been peeled, submerge them in the cooled marinade. Ensure they are fully covered, and allow them to marinate in the refrigerator for 8 to 24 hours, turning occasionally for an even flavor infusion. This step is crucial for achieving the deep umami taste associated with these Miso Ramen Deviled Eggs. Step 5: Prepare the Filling After marination, slice each egg in half lengthwise and gently remove the yolks into a mixing bowl. Add mayonnaise, white miso, honey, and freshly cracked black pepper to the yolks, mixing with a fork until the mixture is smooth and creamy. The combination of ingredients will deliver the rich umami flavor that enhances these deviled eggs. Step 6: Assemble the Deviled Eggs Spoon or pipe the creamy yolk mixture back into the egg whites, filling each pocket generously. For a professional touch, you can use a piping bag fitted with a star nozzle. Once all the eggs are filled, take a moment to garnish your Miso Ramen Deviled Eggs with a sprinkle of shichimi togarashi and finely chopped green onions for added color and flavor. Step 7: Serve and Enjoy Arrange your beautifully crafted Miso Ramen Deviled Eggs on a serving platter. These delightful appetizers are perfect for gatherings or a savory snack at home, and they are sure to impress your guests with their unique umami twist. Enjoy the burst of flavors as you share these exquisite treats! Make Ahead Options These Miso Ramen Deviled Eggs are perfect for meal prep enthusiasts seeking to save time on busy weeknights! You can marinate the peeled eggs in the soy sauce mixture up to 24 hours in advance to infuse them with flavor. Additionally, you can prepare the yolk filling (mayonnaise, white miso, honey, and pepper) and refrigerate it for up to 3 days in an airtight container to maintain its creaminess. When you’re ready to serve, simply pipe the filling into the egg whites, garnish, and enjoy these delectable treats that are just as delicious as when freshly made. This way, you get to impress your guests without the last-minute rush! Miso Ramen Deviled Eggs Variations Feel free to explore these tasty twists to customize your Miso Ramen Deviled Eggs just the way you love them! Red Miso: Swap white miso for red miso to amplify the rich umami flavor. This change infuses a bold taste in every bite. Kick of Wasabi: Mix wasabi into the yolk filling for a surprising kick! This spicy addition truly awakens the palate, perfect for spice lovers. Vegan Option: Use almond butter instead of white miso and blend Greek yogurt in place of mayonnaise for a delicious plant-based twist. Your friends won’t even miss the traditional ingredients! Pickled Ginger: Add finely chopped pickled ginger to your yolk mixture for a sweet and tangy burst of flavor. It creates a delightful contrast to the creamy filling. Sriracha Drizzle: For heat seekers, drizzle fresh Sriracha over the garnished eggs. It transforms them into fiery bites that add excitement to the table! Sesame Oil: A touch of toasted sesame oil can be whisked into the yolk mixture for a nutty richness that pairs beautifully with the other ingredients. Smoked Paprika: Sprinkle smoked paprika over the top as a gorgeous garnish. This twist adds depth and a pop of color that makes every egg stand out. Herb Infusion: Incorporate finely chopped fresh herbs like cilantro or basil into the filling. This lightens the dish and brings an aromatic freshness, reminiscent of spring. Whichever twist you choose, these Miso Ramen Deviled Eggs are bound to impress! And for another scrumptious recipe, don’t forget to check out my Chicken Ramen Garlic for a perfect pairing! What to Serve with Miso Ramen Deviled Eggs Looking to create a memorable meal around these umami-rich delights? Here are some perfect pairings that will elevate your dining experience. Crispy Spring Rolls: These fresh rolls add a crunchy texture and vibrant flavors, complementing the creaminess of the deviled eggs beautifully. Teriyaki Chicken Skewers: Juicy, sweet-savory chicken skewers provide a satisfying protein contrast that balances out the richness of the eggs. Feel free to create a colorful platter by serving these alongside cucumber salad. The refreshing crunch of the salad will cleanse your palate between bites! Sushi Platter: A variety of sushi rolls will harmonize with the Asian theme and provide delightful contrasting textures with the rich deviled eggs. Vegetable Tempura: Lightly battered and fried veggies add a crispy element that contrasts with the silken filling of your deviled eggs. For a beverage, consider a Chilled Sake: Its smooth, slightly sweet notes pair excellently with the umami flavors, enhancing the overall experience! Expert Tips for Miso Ramen Deviled Eggs Marination Time: Allow the eggs to marinate for the full 24 hours if possible for maximum flavor absorption of the umami-rich marinade. Proper Cooling: Use an ice bath immediately after boiling to prevent rubbery whites and ensure easy peeling for your Miso Ramen Deviled Eggs. Egg Temperature: Ensure eggs are at room temperature before boiling to achieve even cooking and a perfect yolk. Yolk Mixing: For a creamier filling, use a hand mixer when combining the yolk mixture; this creates a smooth texture that perfectly complements the egg whites. Garnishing Beauty: Don’t skip the garnish; it adds color and a slight crunch that elevates the presentation of your Miso Ramen Deviled Eggs. Storage Tips for Miso Ramen Deviled Eggs Room Temperature: For best flavor, serve Miso Ramen Deviled Eggs immediately after assembling; left out for more than 2 hours may compromise safety. Fridge: Store in an airtight container in the fridge for up to 3 days to maintain freshness and flavor without sacrificing texture. Freezer: Freezing is not recommended, as the texture of the eggs can become watery once thawed; enjoy them freshly made for the best experience. Reheating: These deviled eggs are best served cold or at room temperature; avoid reheating them, as this may ruin their creamy filling. Miso Ramen Deviled Eggs Recipe FAQs How do I choose the best eggs for Miso Ramen Deviled Eggs? Absolutely! For the best results, choose large eggs that are at room temperature. They tend to cook more evenly, resulting in that perfect creamy yolk. Look for eggs without cracks, and those that have a smooth shell texture. What is the best way to store leftover Miso Ramen Deviled Eggs? You can store your deviled eggs in an airtight container in the fridge for up to 3 days. Just remember, it’s best to have them fresh for that delightful taste and creamy texture, so try to enjoy them within this timeframe! Can I freeze Miso Ramen Deviled Eggs? Freezing is not recommended for these deviled eggs. Once thawed, the texture of the eggs can become watery and unappetizing. Instead, enjoy them freshly made or chilled from the fridge. If you’ve prepped the filling separately, you can freeze that for up to a month! What should I do if my eggs are difficult to peel? No worries! If you’re facing stubborn egg shells, try using older eggs next time, as they tend to peel easier. If you find yourself dealing with fresh eggs, cool them quickly in an ice bath right after boiling. You can also gently tap the egg all over to create small cracks, which can help the shells loosen. Are there any substitutes for the ingredients in Miso Ramen Deviled Eggs? Very much! If you’re looking to modify this recipe, swap white miso for red miso for a bolder flavor, or use Greek yogurt instead of mayonnaise for a lighter filling. For a vegan version, replace honey with agave nectar. Feel free to get creative with your favorite spices and garnishes too! Savory Miso Ramen Deviled Eggs with a Unique Umami Twist Experience the delightful Miso Ramen Deviled Eggs, a creative twist on a classic appetizer with rich umami flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 11 minutes minsMarination Time 1 day dTotal Time 1 day d 41 minutes mins Servings: 12 eggsCourse: SnacksCuisine: AsianCalories: 85 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Eggs6 large Large Eggs Use at room temperature for even cooking.For the Marinade1/4 cup Soy Sauce Low-sodium soy sauce can be substituted.1/4 cup Dark Soy Sauce Can be substituted with more regular soy sauce.2 tablespoons Brown Sugar White sugar works as an alternative.2 tablespoons Mirin Rice vinegar can substitute but alters flavor.1/2 cup Water Use cold or room temperature to dilute the marinade.1-2 whole Star Anise Optional spice for infusion; omit if unavailable.2-3 whole Cardamom Pods Optional spice for infusion; omit if unavailable.2 cloves Garlic Cloves Optional but enhances the flavor.1 inch Ginger Optional but adds depth.For the Filling1/4 cup White Miso Almond butter can be a nut-free option.1/4 cup Mayonnaise Greek yogurt can make it lighter.1 tablespoon Honey Agave nectar is a great vegan substitute.For Garnish1 tablespoon Shichimi Togarashi Adds spice; red pepper flakes or omitting is fine.2 tablespoons Finely Chopped Green Onions Adds freshness and flavor.to taste Furikake Optional for added aesthetic appeal and taste.to taste Ikura Optional for added aesthetic appeal and taste.to taste Sesame Seeds Optional for added aesthetic appeal and taste. Equipment potSlotted spoonsmall saucepanmixing bowlPiping Bag Method Step-by-Step InstructionsStart by bringing a pot of salted water to a rolling boil, ensuring it's deep enough to submerge the eggs by 1-2 inches. Once boiling, carefully lower large eggs into the water using a slotted spoon to avoid cracking. Cover the pot, return to medium heat, and let them cook for 11 minutes.After 11 minutes, promptly remove the pot from heat and transfer the eggs to a prepared ice water bath. Let the eggs sit in the ice bath for about 10-15 minutes until completely cool.While the eggs cool, prepare the marinade by combining equal parts soy sauce and dark soy sauce in a small saucepan. Add brown sugar, mirin, and your choice of optional spices like star anise and cardamom. Bring this mixture to a gentle simmer over low heat for about 5 minutes, stirring until the sugar dissolves. Remove from heat, and allow it to cool completely.Once the eggs have cooled and been peeled, submerge them in the cooled marinade. Ensure they are fully covered, and allow them to marinate in the refrigerator for 8 to 24 hours, turning occasionally for an even flavor infusion.After marination, slice each egg in half lengthwise and gently remove the yolks into a mixing bowl. Add mayonnaise, white miso, honey, and freshly cracked black pepper to the yolks, mixing with a fork until the mixture is smooth and creamy.Spoon or pipe the creamy yolk mixture back into the egg whites, filling each pocket generously. For a professional touch, use a piping bag fitted with a star nozzle.Garnish your Miso Ramen Deviled Eggs with a sprinkle of shichimi togarashi and finely chopped green onions for added color and flavor.Arrange your beautifully crafted Miso Ramen Deviled Eggs on a serving platter and enjoy the burst of flavors! Nutrition Serving: 1eggCalories: 85kcalCarbohydrates: 5gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 186mgSodium: 300mgPotassium: 63mgSugar: 2gVitamin A: 270IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg NotesAllow the eggs to marinate for the full 24 hours for maximum flavor absorption. Use an ice bath immediately after boiling to prevent rubbery whites. Ensuring eggs are at room temperature before boiling leads to even cooking. A hand mixer can create a smooth texture for the yolk mixture. Don't skip the garnish for presentation enhancement. Tried this recipe?Let us know how it was!
