Easy Eats: Grain Bowls with Soy Sauce Eggs and Carrot-Miso Dressing
These soy sauce eggs are a brilliant recipe to have on hand - for adding to salads and homemade ramen, or just as a snack.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
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Caption:Soy sauce marinated eggs are a food prepper's dream, says Kelly Gibney.Photo credit:Kelly Gibney
Bowls like this are a great way to use whatever vegetables are in season or that you have on hand.
This recipe combines two super-useful and delicious food prep gems: soy sauce-marinated eggs and a punchy carrot-miso dressing.
Once marinated, the eggs can be stored in the fridge and used in anything from salads and ramen to topping avocado toast or just as a snack. I especially like to add them when I make this kind of grain-based bowl.
The carrot miso dressing is brilliant on salads, grains and fish. It will last one week in a jar in the fridge.
The soy sauce eggs require eight hours to marinate, so make them first.
Ingredients
- For the soy sauce eggs: ½ cup soy sauce
- For the soy sauce eggs: ¼ cup water
- For the soy sauce eggs: 1 Tbsp rice wine vinegar
- For the soy sauce eggs: 2 rounded tsp honey
- For the soy sauce eggs: 2 tsp sesame oil
- For the soy sauce eggs: 6 large eggs
- For the carrot-miso dressing: 2 medium carrots, diced
- For the carrot-miso dressing: 2 Tbsp rice wine vinegar
- For the carrot-miso dressing: 2 Tbsp miso paste
- For the carrot-miso dressing: 1 tsp grated fresh ginger
- For the carrot-miso dressing: ¼ cup mild tasting oil
- For the carrot-miso dressing: 1/3 cup water
- 3 cups cooked quinoa (warm or room temperature)
- Sliced avocado
- Grated raw beetroot
- Baby spinach
Instructions
- Combine the soy sauce, water, rice wine vinegar, honey and sesame oil. Whisk together.
- Bring a pot of water to a boil. Gently lower the eggs into the water and cook for 8 minutes.
- Remove the eggs from the water and place in a bowl of ice water. This will halt the cooking, so the eggs are the perfect consistency. Let them cool for 5 minutes before peeling them carefully.
- Put the soy sauce marinade into a container that will hold all the eggs without being too wide (ideally the eggs will be almost entirely submerged in the marinade).
- Put the eggs into the marinade and place them into the fridge. Let the eggs soak for 8 hours. Remove from the marinade and store in an airtight container in the fridge until ready to use.
- In a high-speed blender or mini food processor, combine the carrot, rice wine vinegar, miso, ginger, oil and water. Blend until smooth.
- To serve, divide the quinoa between four bowls. Halve the eggs and add to the bowl.
