Seasoned Eggs for Ramen

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   ["Boil the eggs according to your preferences and then peel the shell and soak in ice cold water.", "Put the ingredients into a pot.", "Bring to a boil and then let it cool.", "Put the sauce into a storage bag.", "Pat the eggs dry and add to the bag.", "Release the air from the bag and close it tightly.", "Let sit for 1-2 days.", """Simmered Pork Belly & Daikon Radish"".", "Use the leftover liquid from this recipe to soak the eggs.", """Salt-broth Ramen"".", """Rich Miso Ramen"".", """Soy Sauce Ramen"".", """Dandan Noodles with Cellophane Noodles & Black Sesame"".", """Meat & Miso Ramen""."]

* Per serving · 4 servings · Values may vary.

No additional tips available.