I'm back in LA for a bit and it is hot hot hot! My face has become several shades darker just from driving around 😱. Alsoooo, I finally got me a studio in Manhattan! Luckily it's subsidized by the hospital, or I'd be living out of a cardboard box at the rate some of these apartments go! Can't believe I'm going to be a New Yorker and living in the city!
coconut macaroon nests before on the blog, but I saw this on TastyJapan's Instagram and thought it was a brilliant Easter nest idea too. The nest part is made of baked ramen so it's crispy on the outside and soft on the inside. Then I topped it with delicious ramen toppings, like soy marinated eggs and corn. You can put whatever you like on top and make it vegetarian too!
Soy Eggs in Miso Ramen Nestmakes 5-6 "nests"
Soy Marinated Eggs
3 medium eggs
3 tbsp soy sauce
2 tbsp mirin
1 tbsp brown sugar
2 cloves garlic, minced
1 pack fresh ramen
2 tsp sesame oil
3 tsp miso (loosened in 1 tbsp water)
3 tsp soy sauce
1 egg white
naruto (Japanese fish cake with the pink swirl)
green onions, diced
- To make soft boiled eggs, place 3 medium eggs in a small pot and put just enough water to cover the top. Bring to a boil on high heat and from the time it starts really boiling, time 3.5 minutes. Once time is up, pour out the hot water and immediately run eggs in cold water or place in ice bath
- To make soy eggs: place all marinade ingredients in a small sandwich ziplock bag and mix well. Place peeled eggs in marinade, let air out before sealing and refrigerate overnight. Turn the bag once or twice to coat eggs evenly
- Preheat oven to 350 F and grease 5-6 muffin cups. Cook ramen according to package. Season with sesame oil, miso, soy sauce and pepper. Stir egg whites to coat ramen noodles.
- Distribute ramen into cupcake pan or 5-6 muffin cups and make a well in the center for the ingredients to be placed afterwards. Bake for 15-20 mins. Let rest for a minute.
- Cut marinaded eggs in half and place in center of ramen nest. Place other ramen ingredients and serve warm!