Get ready to transform your ordinary deviled eggs into an extraordinary culinary adventure that will transport your taste buds straight to the vibrant streets of Japan! These Miso Ramen Asian Deviled Eggs are not just a recipe; they're a flavor-packed journey that combines the rich umami of miso, the depth of soy sauce, and the subtle warmth of sesame oil. Whether you're looking to impress dinner guests or simply treat yourself to a gourmet twist on a classic appetizer, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 6 large eggs
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Begin by preparing the eggs. Place the 6 large eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 10 minutes for hard-boiled eggs.
- While the eggs are cooking, prepare the miso mixture. In a small bowl, combine 2 tablespoons of miso paste, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Mix well until smooth and set aside.
- After 10 minutes, carefully transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for about 5 minutes.
- Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel them under running water for easier removal.
- Cut each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving platter.
- Add the miso mixture to the bowl with the yolks and mash everything together until well combined and smooth.
- Using a spoon or a piping bag, fill each egg white half with the miso yolk mixture, ensuring an even and generous filling.
- Once all the egg halves are filled, garnish them with chopped green onions and toasted sesame seeds for added flavor and presentation.
- Serve the miso ramen Asian deviled eggs immediately, or refrigerate them for up to an hour before serving to enhance the flavors.
Tips
- Egg Perfection: Use eggs that are a few days old, as they peel more easily than super-fresh eggs.
- Miso Magic: Choose a high-quality miso paste - white (shiro) or yellow miso works best for a milder flavor.
- Cooling Technique: The ice bath is crucial for stopping the cooking process and creating that perfect hard-boiled egg texture.
- Smooth Filling Hack: For ultra-creamy yolk mixture, use a fine mesh strainer or sieve to mash the yolks, ensuring no lumps.
- Piping Pro Tip: Use a piping bag or a zip-lock bag with the corner cut off for a professional-looking presentation.
- Make-Ahead Friendly: You can prepare these eggs up to 24 hours in advance, storing them covered in the refrigerator.
- Garnish Game: Toast your sesame seeds briefly in a dry pan to enhance their nutty flavor before sprinkling.
Nutrition Facts
Calories: 90kcal
Carbohydrates: g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 185mg
