Japanese Keto Ramen Eggs

These Japanese Keto Ramen Eggs are savory with a touch of sweet and full of umami flavor!  They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious keto low carb snack!

My favorite part of eating ramen (before my low carb days) was those soft boiled soy flavored eggs with the jammy center.

Japanese Keto Ramen Eggs cut in half served on wooden plank

Whenever we used to frequent ramen shops here in Los Angeles, I would always get an extra ramen egg and savor each bite!

It wasn’t until recently though that I started to experiment with making my own perfect marinated ramen eggs to enjoy at home whenever the craving struck.

Who knew how easy it was to make these keto ramen eggs in little as 3 hours or overnight depending on your flavor preference.

soft boiled eggs being peeled

What are Japanese ramen eggs?

Ramen eggs are normally served with a bowl of ramen.  What makes them unique is the way they are soft boiled perfectly to have a jammy or gooey center.

Then they are marinated for anywhere from 3 hours to 3 days to create a delicious and flavorful egg that will keep you wanting more.

Keto Ramen Egg marinade being poured over peeled soft boil eggs

How do you make Japanese ramen eggs keto or low carb?

Typically, ramen eggs are marinated using a soy and sugar or mirin (Japanese sweet rice wine)  base.

Here at LCA we avoided using sugar or mirin and came up with our own keto low carb friendly version that rivals the original so much you can’t taste the difference.

soft boiled eggs in an ice bath

How do you make perfect soft boil eggs?

This is by far probably the trickiest part because, well what’s ramen eggs without that jammy center?

The foolproof cooking method we use is quite simple.  Place eggs in water and when it starts boiling, cook for 2 minutes, turn off the heat and let it rest in the hot bath for 1 minute.

The important part is to provide an ice bath for the eggs to shock the shell for easy peeling.  Otherwise, peeling soft boil eggs can become quite challenging.

soft boiled eggs being peeled

I love making a big batch of these eggs and just pulling them out of the fridge when I need a flavorful high protein snack, perfect for meal planning!  Don’t forget to make extra because I guarantee the whole family will enjoy it too!

For this one, the special ingredients you’ll need are Soy Sauce, Monkfruit and Japanese sake.  All these can be picked up on Amazon (aside from Japanese sake) or a local Asian Supermarket.  If needed, you can replace the Japanese sake with Dry Sherry.

Now, let’s get marinating some Japanese Keto Ramen Eggs!

Prepping Time 10M

Marination Time 3-12H

Total Time 3H10M

Net Carb/Egg ~1g

Servings 6 eggs

Ingredients

  • 6 Eggs
  • 1 Cup Ice
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Japanese sake (can replace with dry sherry)
  • 5 1/2 tbsp Monkfruit or Sweetener of Choice
  • 1 Cup Water

Directions

1) Gather all the ingredients.

2) In a stove top pot, add Soy Sauce, Japanese sake, Monkfruit, water and bring to boil on high heat.  Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.

3) Add eggs into another stove top pot and fill with enough water to completely submerge eggs.  Bring to boil on high heat and let it cook for 2 minutes once boiling.  Once 2 minutes has passed, remove from heat and cover the stove top pot.  Let eggs sit in the hot bath for 1 minute.

4) In the meantime, prepare a bowl of ice cold water.  Note – must be ice cold for the shells to come off cleanly.

5) Once 2 minutes has passed from step 3), transfer eggs only into the ice bath.  Let it sit in the ice bath for 1-2 minutes and then remove the shells.  Here’s the technique we use to peel the egg shells.

6) Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2).  Place in the fridge and let it marinate for 3-12 hours.  Once marination is complete, discard liquid and store in airtight container inside the fridge.  The eggs should hold for at least 5-7 days.

Hope you enjoy your low-carb Japanese Keto Ramen Eggs!

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Japanese Keto Ramen Eggs cut in half served on wooden plank

 

Japanese Keto Ramen Eggs picked up with pair of chopsticks

Japanese Keto Ramen Eggs

These Japanese Keto Ramen Eggs are savory with a touch of sweet and full of umami flavor! They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious keto low carb snack!
5 from 2 votes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: japanese eggs, Keto Ramen Eggs, soft boiled eggs, soy marinated egg
Prep Time: 10 minutes
Marination Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 eggs
Print Recipe
Calories: 80kcal

Ingredients

  • 6 Eggs
  • 1 Cup Ice
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Japanese sake can replace with dry sherry
  • 5 1/2 tbsp Monkfruit or Sweetener of Choice
  • 1 Cup Water

Instructions

  • Gather all the ingredients.
  • In a stove top pot, add Soy Sauce, Japanese sake, Monkfruit, water and bring to boil on high heat. Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.
  • Add eggs into another stove top pot and fill with enough water to completely submerge eggs. Bring to boil on high heat and let it cook for 2 minutes once boiling. Once 2 minutes has passed, remove from heat and cover the stove top pot. Let eggs sit in the hot bath for 1 minute.
  • In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
  • Once 2 minutes has passed from step 3), transfer eggs only into the ice bath. Let it sit in the ice bath for 1-2 minutes and then remove the shells. Here's the technique we use to peel the egg shells.
  • Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2). Place in the fridge and let it marinate for 3-12 hours. Once marination is complete, discard liquid and store in airtight container inside the fridge. The eggs should hold for at least 5-7 days.

Video

Nutrition

Calories: 80kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 1147mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 29mg | Iron: 1mg

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2 Comments

  1. Hello there, thanks for the recipe. Question, can I use mirin that’s no sugar added, naturally fermented mirin?

    • LowCarbingAsian

      Hello Peisia! I’ve never worked with no sugar added mirin, so not sure how it tastes. I would think that if there’s no sugar added, it’s pretty much like sake? If that’s the case, you can try to replace the sake with your mirin and see how it comes out.

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