Rice Bowl with Soy Marinated Eggs, Edamame, and Kimchi

Symptom check-in

• POTS: None.

• Vestibular migraine: None.

• Lupus: I've been exhausted in that bone-deep way where even showering feels like a lot. My hands have been swollen and achy since yesterday and I've had zero appetite — this was genuinely the first thing that sounded like something I could actually eat today.

Disorder safety check

Condition	Works?	Why
POTS	—	This meal doesn't specifically target POTS symptoms
Vestibular migraine	—	This meal doesn't specifically target vestibular migraine symptoms
Lupus	Yes	Edamame is rich in isoflavones and plant protein which have anti-inflammatory properties; eggs provide choline which supports cellular health; kimchi contributes beneficial probiotics that help regulate immune response

Ingredients (makes 1 bowl)

Soy marinated eggs (majoo eggs)

• 2 eggs

• 3 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp rice vinegar

• 1 tsp sugar

• 1/2 cup water

Bowl

• 1/2 cup cooked white rice

• 1/3 cup shelled edamame, cooked

• 2 to 3 tbsp kimchi

Steps

1. Boil the eggs — Bring a small pot of water to a full boil. Lower the eggs in gently and cook for exactly 7 minutes for a jammy yolk. While they cook, prepare a bowl of ice water. When the timer goes off, transfer the eggs immediately into the ice bath and leave them for at least 5 minutes. Peel carefully — the whites are soft at this stage so take your time.

2. Make the marinade — Combine soy sauce, mirin, rice vinegar, sugar, and water in a small saucepan over low heat. Stir until the sugar dissolves, about 2 minutes. Take off the heat and let it cool completely before adding the eggs — hot marinade will keep cooking them.

3. Marinate the eggs — Place the peeled eggs in a zip lock bag or small container and pour the cooled marinade over them. They should be mostly submerged. Refrigerate for at least 2 hours — overnight gives you that deep marbled color and flavor all the way through. Turn them occasionally if they're not fully covered.

4. Cook the edamame — If using frozen, boil for 3 to 4 minutes in salted water until just tender. Drain and shell if needed.

5. Build the bowl — Add the warm rice to a bowl. Arrange the edamame on one side and the kimchi on the other. Slice the marinated eggs in half and place them yolk-side up in the center so you can see the jammy middle.

6. Eat it — Break the yolks into the rice as you eat. The marinade that soaks into the egg white seasons everything around it so you don't need much else.