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Miso ramen soup with marinated eggs

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

Prep time: 20 minutes (and 1 hour to marinate)
Cook time: 25 minutes
Servings: 4

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.