In Melbourne where I live, as ‘Ramen’ (Japanese style noodles in soup) has become popular, ‘Soy Sauce Egg’ has also become popular because it is a very common topping for ‘Ramen’. ‘Soy Sauce Egg’ can be made in different ways. Many recipes require a large amount of Soy Sauce, so that the Eggs can be soaked in the sauce. I don’t want to use too much Soy Sauce. 1 tablespoon is probably enough for up to 4 Eggs in my method.


2 to 4 Eggs
1 tablespoon Soy Sauce
1 teaspoon Mirin
*Note: Add spices & herbs of your choice, or grated Garlic and/or Ginger if you like. Add more sauce if required.

  1. Boil Eggs as you like. For Ramen topping, I like it softly boiled.
  2. Peel the shell and wrap with kitchen paper towel. *Note: 1/4 or 1/2 sheet should be enough for wrapping 1 egg.
  3. Place them in a plastic bag. Add the sauces (and additional ingredients). Seal tightly, and keep in the fridge for 2 hours at least. The longer they are marinated, the saltier they get.