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Miso Ramen with Shoyu Tamago (Japanese Soy Sauce Eggs)

It's been a bit quiet here at Michaela's. We've been traveling, and unsurprisingly, I was most impressed by Japanese cuisine.

Ramen, in particular, is THE dish I could devour every day.

Back in Amsterdam, I wanted to make ramen a staple and went on a quest for a suitable recipe.

Many dishes were tried, but none came close to the taste from the original country.

It took several attempts before I was finally satisfied and could present a ramen soup that is perfect for beginners and advanced cooks alike.

By the way, it didn't take 24 hours after my return from vacation before I became the proud owner of Mirin and Sake. These two ingredients are essential for making great ramen soup. Nowadays, they are also available in well-stocked supermarkets.

Want to try making ramen yourself?



2 organic eggs

5 tbsp sake

5 tbsp mirin

5 tbsp soy sauce

100 ml cold water

2 tbsp light miso paste

1 liter vegetable broth

2 tsp sesame oil

300 g ramen noodles

120 g tofu, plain

125 g mushrooms (e.g., champignons)

100 g mung bean sprouts

Fresh herbs, sesame seeds

  • Serving size: 4 portions

  • Effort: Medium The preparation takes about 24 hours for marinating the eggs and about 45-60 minutes for preparing the broth and other ingredients.

  • Nutritional value: Strong This ramen soup is rich in proteins, carbohydrates, and umami flavor.

  • Michaela's Opinion: This ramen soup is a delicious and hearty dish with an intense flavor.


1) Boil the eggs for 6 minutes. Meanwhile, prepare the marinade by bringing sake, mirin, and soy sauce to a boil in a pot. Simmer over medium heat to evaporate the alcohol. Then mix with cold water.

2) Cool the boiled eggs in an ice bath, carefully peel them, and place them in the marinade. Ideally, place a saucer on top to ensure they are fully submerged. Marinate in the refrigerator for at least 24 hours.

3) Dissolve the miso paste in 75 ml of broth and add to the hot vegetable broth. Let it simmer on low heat with a covered pot for 30 minutes and refine with some sesame oil.

4) Cook the ramen noodles according to the package instructions. Dice the tofu and halve the eggs. Slice the mushrooms thinly, cook them in the broth for 1 minute, and then remove with a slotted spoon.

5) Divide the cooked noodles into bowls and pour over the broth. Distribute mushrooms, tofu cubes, mung bean sprouts, and halved eggs among the bowls. Enjoy with fresh herbs and sesame seeds.

  • Michaela's Tip: There is enough marinade for more eggs. I also like to add the marinade to the soup, giving the broth additional flavor.


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