Miso ramen soup with marinated eggs

This recipe plays on the savoury umami flavour found in many Asian cuisines. See for yourself!

Prep time
80 min
Cook time
25 min
Prep time
80 min
Cook time
25 min


Marinated eggs:

  • 4 eggs
  • 3 cloves garlic, crushed
  • 2 mL (½ tsp) red pepper flakes
  • 125 mL (½ cup) lower sodium soy sauce
  • 30 mL (2 tbsp) maple syrup
  • 20 mL (1 ½ tbsp) rice vinegar
  • 500 mL (2 cups) water

Miso soup:

  • 20 mL (1 ½ tbsp) sesame oil
  • 2 cloves garlic, minced
  • 20 mL (1 ½ tbsp) minced ginger
  • 1 L (4 cups) lower sodium vegetable broth
  • 500 mL (2 cups) water
  • 45 mL (3 tbsp) white miso paste
  • 5 mushrooms, sliced
  • 1 carrot, thinly sliced
  • 225 g/8 oz firm tofu, cubed
  • 1 package (400 g/14 oz) whole wheat ramen noodles
  • 2 green onions, sliced


Prepare marinated eggs:

  1. Bring a pot of water to a boil and gently lower eggs into it. Soft boil eggs for 6 minutes. 
  2. Using a slotted spoon, transfer eggs to a bowl of ice water and let cool. Peel and place in a medium container with a tight-fitting lid. 
  3. In a small pot, combine garlic with red pepper flakes, soy sauce, maple syrup, rice vinegar, and water. Bring to a simmer and cook for 5 minutes. 
  4. Pour marinade over eggs and let sit for at least 1 hour.

Prepare miso soup:

  1. In a large pot, heat sesame oil over medium-high heat. Add garlic and ginger and sauté for 2 to 3 minutes. 
  2. Stir in vegetable broth, water, and miso paste. Continue mixing until the miso paste is completely dissolved.  
  3. Add mushrooms and carrot. Continue to simmer for 5 minutes. Add tofu. 
  4. In a separate pot of water, cook noodles according to package instructions and add to the soup. 
  5. Cut marinated eggs in half and serve in the soup. Top with green onions.


  • Invite your little chefs to the kitchen and help them learn new skills. Ask them to measure out ingredients for the marinade and mix them together. 
  • Although marinated eggs are the perfect accompaniment, boiled eggs or tofu are good substitutes.  
  • Since the marinade was not used for raw food, leftovers can be refrigerated and added to your next veggie stir-fry.
  • Marinate eggs overnight in the fridge to infuse them with stronger flavours.