Bring the best parts of ramen together in one bite that delicately melds umami, earthy, and savory flavors. Garnish with a bit of fresh scallion and watch these hors d’oeuvres disappear. Get ready for everyone to ask “how did you make that?”
Ingredients
Equipment
- Hemispherical Silicone Molds
- Small Offset Spatula
- Paper Towels
Timing
Active Time: 1.5 Hours
Total Time: 24 Hours
Yield
24 Deviled Eggs
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Soft Eggs
Make sure the marinated soft eggs have been cooked for 7 minutes to prevent the yolk from oozing out when eaten. The yolk is hidden in the presentation and could ruin someone’s outfit if they are not aware of it. A 7 minute egg will just barely cook the yolk through and prevent the secret of the ooze.
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Gel Ramen
Pour the quick ramen broth into the hemispherical molds and allow them to sit in the refrigerator until they have set.
This Recipe will provide a soft, melt in your mouth gel.
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Cut Eggs
To make a Ramen Inspired Deviled Egg, remove the eggs from their marinade and blot them dry on some paper towels.
Cut them in half lengthwise and place them flat side up on a serving dish.
Pro Tip: trim a small portion of white off the rounded side of the eggs to make them sit still on a plate.
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Add Ramen Gel Spheres and Mushroom Noodle
Remove a half sphere of gelled broth and place it flat side down on top of the yolk. This way the miso broth is domed on top of the yolk.
Remove the mushroom noodles from the spaghetti tubing and cleanly coil it around the half spare of broth. If there is too much mushroom noodle simply break the noodle and use the rest for another egg.
Garnish with thinly sliced scallion and serve immediately.
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1 Comment.
[…] Sweet and complex carrot noodles as found in Rich Rosendale’s braised carrot dish or even our own ramen inspired deviled egg with savory mushroom noodles. These are new ways to elevate these common dishes to the next level. […]