Ajitama (Soy Marinated Eggs) for Ramen

Ajitama (Soy Marinated Eggs) for Ramen

Ajitama (Soy Marinated Eggs) for Ramen

If you ask me, a bowl of ramen is not complete without a marinated egg! The egg is without a doubt my favorite part of the bowl. I typically make these soy marinated eggs for my Tenderloin Tonkotsu Ramen, but I always make a few extra to enjoy over some rice the next day. These ramen eggs are so easy and delicious, you just have to remember to whip them up about a day before you plan to make your ramen!

Tenderloin Tonkotsu Ramen
My take on Japanese tonkotsu (pork bone broth) ramen, with pork tenderloin on top! Complete with recipes for my favorite toppings – soy marinated eggs (ajitama) and black garlic oil (mayu) slightly further down on this page. This recipe calls for a stock concentrate, which saves time and delivers SO much flavor!
Check out this recipe
Homemade Tonkotsu Ramen

Key Tips – Soy Marinated Eggs for Ramen

  • Making these eggs is very straight forward, just soft-boil some eggs, peel, and let sit in the marinade for about 24 hours before using. The eggs will keep for about 4 days in the fridge, but the flavor of the marinade may become a bit overpowering, so I recommend taking the eggs out of the marinade after 2 days.
  • Using an egg piercer to make a small hole on the flat side of the egg will help the outside of the egg white set smooth. I have this combo egg piercer and timer that I love, it’s so much easier than piercing them by hand.

Dietary Restrictions – Tenderloin Tonkotsu Ramen

This dish is naturally Dairy-Free.

Use gluten-free soy sauce, such as tamari, to make this recipe Gluten-Free.

Ajitama (Soy Marinated Eggs) for Ramen

A Note On Serving Sizes

Serving size for this recipe is pretty simple, it’s just one egg! Sometimes ramen restaurants will only serve you a half egg, but I think at least one full egg is the way to go. Usually I’ll throw a second egg in because they’re my favorite part!

Ajitama (Soy Marinated Eggs) for Ramen

Soy Marinated Eggs for Ramen (Ajitama)

My favorite part of a bowl of ramen! Simple soft-boiled eggs marinated for ~1 day in a soy sauce based marinade, meant to be served with traditional Japanese ramen. Serve with my Tenderloin Tonkotsu Ramen, use them to doll-up packaged ramen, or serve over rice!
No ratings yet
Prep Time 10 minutes
Cook Time 8 minutes
Marinade Time 1 day
Total Time 1 day 18 minutes
Course Main Course
Cuisine American, Japanese
Servings 6 eggs
Calories 80 kcal



  • Begin bringing a large pot of water to boil, with at least enough water to completely cover the eggs.
  • Optional step, pierce the eggs: use an egg piercer or a needle to make a small hole in the bottom (flatter side) of each egg. This allows the air to escape as the egg cooks, resulting in a more perfect outer surface. I use this combination egg piercer and timer and I absolutely love it.
  • Set the water to a gentile simmer and add the eggs. Cook the eggs for 7 to 8 minutes, then immediately transfer them to a boil of ice water. (7 minutes will result in a runnier yolk, 8 minutes will result in a yolk that is slightly more set. I typically do 8 minutes because I find that the eggs are a little easier to peel.)
  • Let the eggs cool in the ice water for at least 10 minutes. Meanwhile, combine the marinade ingredients and a half cup of water in a mason jar or similarly sized container.
  • Peel each egg, rinse to remove any loose eggshell pieces, then place in the jar with the marinade. Once all the eggs are in the container, add enough water so that they are completely covered by the marinade. Seal the jar and gently tip it to mix.
    Ajitama (Soy Marinated Eggs) for Ramen
  • Store the eggs in the fridge for about 24 hours before using. Consume the eggs within 4 days. (I don't recommend letting the eggs stay in the marinade longer than 2 days, so transfer them to a second container if you plan to keep them that long.)


Use these eggs in my Tenderloin Tonkotsu Ramen! 


Serving: 1 eggCalories: 80kcal
Keyword ajitama, Egg, Marinated Egg, ramen, Soy Marinated Egg
Tried this recipe?Let us know how it was!

If you like this recipe, you may also like…

If you like this recipe, you might like my Faux Pho, Soy Garlic Crispy Tofu, or Velvet Chicken.

Faux Pho (Quick Beef Soup with Rice Noodles)
A quicker-to-make imitation of Vietnamese Pho soup. Beef broth flavored with whole spices and charred veggies, served with thinly sliced beef, rice noodles, and toppings such as bean sprouts, jalapeños, and fresh herbs.
Check out this recipe
Soy Garlic Crispy Tofu Stir Fry
Ultra crispy tofu, tossed in cornstarch and pan fried until golden. Coasted in a flavorful soy garlic sauce and stir-fried with fresh broccoli.
Check out this recipe
Soy Garlic Crispy Tofu Stir Fry
Healthy Takeout-Style Velvet Chicken
Tender stir-fried chicken tossed in a light, savory sauce with broccoli and water chestnuts.
Check out this recipe
Healthy Takeout Velvet Chicken

Send me pictures of your creations — it’ll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
This site contains affiliate links. All rights reserved – Crafty Cookbook 2023

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating