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You may argue that the noodles and meat (or the soul-soothing broth) are the best parts of a bowl of ramen soup. But if we’re being honest, we’re total suckers for the oozy, umami-rich egg that typically crowns the dish, and no one makes ramen eggs more delectable than Michelle Tam, author of Nom Nom Paleo Let’s Go!.
Luckily, ramen eggs are simpler to make at home than you think, meaning you can easily upgrade a packet of 99-cent noodles for a lightning-fast dinner. Called ajitsuke tamago in Japanese, these soy-marinated, soft-boiled eggs are just as tasty as the ones you’d get in a restaurant. The key to their flavor is an easy, all-purpose stir fry sauce made from a handful of pantry staples.
Trust us: The toughest step of this recipe is waiting for the eggs to marinate before devouring them all. (On that note, ramen eggs are delicious to snack on solo if you’re not in the mood for soup, and they’d also make a wonderful salad topper.)
Excerpted from Nom Nom Paleo Let’s Go! Simple Feats + Healthy Eats © 2021 by Michelle Tam & Henry Fong. Photography © 2021 by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing.
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