Soy Marinated Egg Published: July 12, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Soy Marinated Egg 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients For eggs: 4 large eggs 1/2 cup soy sauce 1/2 cup water 1/4 cup honey 1/4 medium yellow onion, thinly sliced 3 green onion, cut into 2-inch pieces 3 cloves garlic, minced 1 jalapeño, thinly sliced For ramen: 1 Roasted “Pork” Tonkotsu immi 3 slices of pork belly Handful of wood ear mushrooms, thinly sliced Green onion, thinly sliced ⠀ Cook Mode Prevent your screen from going dark Instructions In a medium mixing bowl, whisk soy sauce, honey and water together, making sure honey is fully incorporated. Set aside. Boil water in a large pot. Once water is boiling, gently place eggs into the water and simmer for 6 minutes. In the meantime, prepare a large bowl of ice water. After 6 minutes, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 10 minutes. Gently peel the eggs and put them in an airtight container along with the marinade liquid, onion, green onion, garlic and jalapeño. Cover and store in the fridge overnight. These will last ~3-4 days in the fridge. Cook immi according to package instructions. Top your ramen with a soy marinated egg, pork belly, wood ear mushrooms and green onion. Enjoy!