How can instant ramen go without the perfect soft-boiled ramen egg with jammy and runny yolk? They are easy to make, pair well with everything and even great as a snack!

Ingredients: 

• 6 large eggs
• 1 tbsp vinegar

Ramen Egg Marinade: 

• 3/4 cup of mirin
• 1/2 cup of soy sauce
• 2 cups of dashi stock (you can use instant dashi mixed with water)
• 1 tsp dark soy sauce

Instructions: 

1. Make marinade with mirin, light soy sauce, dashi and pro tip: add dark soy sauce for deeper color. Mix together.
2. Here is the secret to making perfect soft boiled eggs every single time! Add vinegar to water for easy peeling.
3. Bring water to a boil, gently lower the eggs. You can add however many you’d like as long as they are in a single layer in the bottom of the pot, straight from the refrigerator into the pot.
4. Boil eggs on medium heat for 7 min. without lid.
5. Add the eggs into an ice bath until the they are cool enough to handle. I usually wait for 10 min.
6. Gently peel the eggs.
7. Placed them into the marinade, and rest in the fridge for at least 3 hours or overnight.