If you love the idea of fusing classic comfort with vibrant Asian flavors, you are going to adore this Asian Miso Ramen Deviled Eggs Recipe. Imagine creamy, savory miso-infused yolks nestled in perfectly marinated egg whites that soak up an aromatic soy and spice marinade reminiscent of your favorite ramen broth. These little bites are bursting with umami goodness, offering a fresh take on deviled eggs that will dazzlingly brighten up any gathering or snack time. If you’re a fan of bold, balanced flavors and crave something that feels both familiar and exciting, this recipe is a must-try.
Ingredients You’ll Need
Simple ingredients come together in this recipe to deliver layers of flavor, texture, and beautiful color. Each component plays a special role from the richness of the miso and mayonnaise filling to the fragrant spice-marinated egg whites that make these deviled eggs unforgettable.
- 12 large eggs: The foundation of this dish, ideally at room temperature for easier peeling and perfect texture.
- Salt: To season the boiling water and help prevent cracking while cooking the eggs.
- Soy sauce: Adds savory depth and saltiness to the marinade that defines the ramen-inspired flavor.
- Dark soy sauce or ketjap manis: Gives a hint of sweetness and richer color to the marinade.
- Brown sugar: Balances the saltiness with sweetness, crucial for that perfect marinade harmony.
- Mirin: A subtle sweetness and slight acidity elevate the marinade’s complexity.
- Water: Used to dilute and perfectly balance the marinade flavor.
- Spices (star anise, cardamom pods, black pepper, garlic, ginger, Chinese five spice): Optional but highly recommended for infusing a fragrant, warm aroma.
- White miso: The umami powerhouse used in the yolk filling, delivering that signature miso punch.
- Mayonnaise: Adds creamy texture and richness to the filling.
- Honey: A touch of sweetness in the yolk mixture, rounding out the flavors.
- White pepper: Optional, adds a gentle heat and subtle aromatic spice to the filling.
- Garnishes (shichimi togarashi, chopped green onions, furikake, ikura salmon roe, sesame seeds): These add color, texture, and extra flavor pops that make presentation irresistible.
How to Make Asian Miso Ramen Deviled Eggs Recipe
Step 1: Perfectly Boil the Eggs
Start by generously salting water in a large pot to help prevent egg whites from leaking if shells crack. Bring it to a boil, then carefully lower your eggs into the water off the heat before returning to a boil. Simmer for exactly 11 minutes for a creamy but firm yolk, then plunge into ice-cold water to stop cooking and make peeling a breeze. Peeling under running water helps avoid accidental cracks, leaving you with pristine whites ready for marinating.
Step 2: Prepare the Flavorful Marinade
While the eggs cook and cool, bring together soy sauce, dark soy, brown sugar, mirin, and your choice of spices in a pot. Simmer gently for five minutes to dissolve sugar and meld spice aromas. Then remove from heat and let the flavors infuse fully as the mixture cools, adding cold water once it’s off the heat. This marinade is the soul of the recipe, imparting the ramen-inspired character to the eggs.
Step 3: Marinate the Cooked Eggs
Submerge the peeled eggs fully in the cooled marinade, using a small weight like a plate to keep them covered. The longer they soak, the more intense the flavor, so aim for at least 8 hours or overnight for best results. Turn the eggs occasionally to ensure every inch absorbs the umami-packed liquid evenly before you take them out for assembly.
Step 4: Create the Miso Yolk Filling
Once marinated, split the eggs carefully in half and scoop out the yolks into a bowl. Combine the yolks with white miso, mayonnaise, honey, and a pinch of white pepper, stirring until luxuriously creamy. Tailor the miso amount to your taste to avoid overpowering saltiness. This filling enriches traditional deviled eggs with unmistakable Asian flair.
Step 5: Assemble the Asian Miso Ramen Deviled Eggs Recipe
Sprinkle a little shichimi togarashi or your chosen seasoning into each egg white half. Optionally add just a drop of the soy marinade for an extra flavor kick. Pipe the smooth miso yolk filling back into the egg whites, topping them with green onions, sesame seeds, or furikake for a sprinkle of color and texture. Keep these beauties chilled under a loose cover until you’re ready to serve.
How to Serve Asian Miso Ramen Deviled Eggs Recipe
Garnishes
A little goes a long way with garnishes here. The spiciness of shichimi togarashi beautifully contrasts the creamy filling, while sliced green onions add a fresh crunch. For a luxurious touch, ikura salmon roe offers bursts of salty pop and vibrant color. Sesame seeds bring subtle nuttiness, and furikake combines seaweed and sesame for texture and umami.
Side Dishes
These deviled eggs shine alongside light Asian-inspired salads, such as cucumber and cabbage slaw with a sesame dressing, or crisp edamame sprinkled with sea salt. They also pair wonderfully with chilled soba noodles or simply steamed jasmine rice, making for an elegant appetizer spread or snack plate.
Creative Ways to Present
Arrange these eggs on a rustic wooden board with vibrant edible flowers or fresh herbs for an inviting presentation. For entertaining, serve them in halved avocado shells or on individual Asian soup spoons for bite-sized elegance. Playing with presentation takes this fun riff on deviled eggs to the next level at any party.
Make Ahead and Storage
Storing Leftovers
These Asian Miso Ramen Deviled Eggs Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keeping them chilled ensures the flavors stay fresh and the yolk filling maintains its creamy texture without drying out.
Freezing
While the eggs can be marinated and boiled in advance, we don’t recommend freezing assembled deviled eggs as the texture of the yolk filling and egg whites changes after freezing and thawing.
Reheating
These deviled eggs are best enjoyed cold or at room temperature. If you’d like to enjoy the filling a little warmer, remove the filling and gently warm it separately before piping back into cold egg whites just before serving.
FAQs
Can I use black garlic instead of fresh garlic in the marinade?
Absolutely! Black garlic will add a sweeter, more mellow flavor to your marinade, enhancing the umami depth without overpowering the other spices.
How can I make the marinade less salty?
Try reducing the soy sauce slightly or increasing the water proportion in the marinade. You can also adjust the marinating time to be shorter, so the eggs absorb less salt.
What if I don’t have white miso?
You can substitute with yellow miso, but keep in mind it has a stronger flavor and darker color, which might change the filling’s taste and hue slightly.
Is it necessary to use a pastry bag for filling the eggs?
While a pastry bag helps create a beautiful presentation, you can also use a spoon or a small zip-top bag with a corner snipped off. The key is to pipe the filling smoothly into the egg whites.
Can these deviled eggs be made vegan?
This recipe relies on eggs and mayo, so it’s not vegan, but you could experiment with tofu-based fillings and soy-marinated tofu ‘egg’ halves to capture the spirit in a plant-based way.
Final Thoughts
This Asian Miso Ramen Deviled Eggs Recipe is a joyful twist on a classic dish that will impress anyone lucky enough to try it. The harmony of flavors, textures, and inviting presentation makes it a standout appetizer or snack for any occasion. Give it a shot—you’re going to love how these bold, comforting bites breathe new life into deviled eggs!
Print
Asian Miso Ramen Deviled Eggs Recipe
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Total Time: 9 hours 36 minutes (including marinating time of 8 hours minimum)
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
Description
Asian Deviled Eggs combine the rich umami flavors of a miso ramen-inspired marinade with creamy miso-infused egg yolks, creating a delicious twist on the classic deviled eggs. The eggs are marinated in a spiced soy-based mixture, then filled with a savory miso mayonnaise blend and topped with vibrant garnishes like shichimi togarashi and green onions, making for a flavorful appetizer perfect for any occasion.
Ingredients
Eggs
- 12 large eggs (preferably at room temperature, 2 oz / 57 g each)
- Salt (to salt the water)
Marinade
- 1 cup soy sauce
- ½ cup dark soy sauce or ketjap manis
- ½ cup brown sugar (100 g)
- 1 cup mirin
- 1 ½ cups cold water
- 2 star anise
- 5 cardamom pods (optional)
- 3 tbsp whole black pepper (optional)
- 4 garlic cloves (optional)
- 1 inch ginger, sliced (optional)
- ½ tsp Chinese five spice (optional)
Miso Egg Yolk Filling
- 3 – 4 tbsp white miso
- ¼ – ⅓ cup good quality mayonnaise
- ½ tbsp honey
- ½ tsp white pepper (optional, black pepper can also be used)
To Garnish (choose 1–2 options)
- Shichimi togarashi
- Finely chopped green onions
- Furikake
- Ikura salmon roe
- Sesame seeds
Instructions
- Prepare Hard-Boiled Eggs: Fill a large pot with salted water, enough to cover the eggs by about one inch. Bring the water to a boil, then remove it from heat and carefully lower the eggs in. Return the pot to heat and cover, allowing it to come to a boil within 30 seconds to 1 minute. Once boiling, lower heat to a simmer and cook for 11 minutes. Immediately transfer eggs to an ice bath to cool.
- Peel the Eggs: Once cooled, peel the eggs under running water to prevent cracking. Set aside peeled eggs until ready for marinating.
- Make the Marinade: In a pot, combine soy sauce, dark soy sauce, brown sugar, mirin, star anise, cardamom pods, black peppercorns, garlic cloves, sliced ginger, and Chinese five spice. Simmer on medium heat with lid on for 5 minutes. Remove from heat and allow spices to infuse for at least 20 minutes. Stir in cold water and cool marinade to room temperature or refrigerate.
- Marinate the Eggs: Place marinade in a large container and submerge the peeled eggs completely, using a small plate to keep them submerged if needed. Marinate for 8 to 24 hours, gently moving eggs occasionally for even flavor.
- Prepare Egg Yolk Filling: Remove eggs from marinade and cut in half lengthwise with a clean sharp knife. Gently scoop yolks into a bowl. Add ¼ cup mayonnaise, 1 tbsp white miso, honey, and white pepper to the yolks. Mix until creamy, adding remaining mayonnaise and miso as needed to achieve desired creaminess and flavor balance.
- Assemble Deviled Eggs: Sprinkle togarashi spice evenly inside the egg white halves. Optionally, add a few drops of the marinade liquid to each half. Fill a pastry bag fitted with a star tip with the yolk mixture and pipe the filling into egg whites.
- Garnish and Serve: Top eggs with your choice of garnishes such as chopped green onions, furikake, ikura salmon roe, or sesame seeds. Cover loosely with plastic wrap or store in an airtight container and refrigerate until serving.
Notes
- The marinade can be made ahead to allow flavors to infuse and cool for better results.
- Peel eggs carefully under running water to avoid cracking.
- Eggs should be marinated at least 8 hours, but up to 24 hours for best flavor.
- Adjust miso quantity in yolk filling to taste, as it can become too salty.
- Make deviled eggs up to one day in advance and store in an airtight container refrigerated.
