Cilantro-Miso Noodles with Soft-Boiled Eggs & Sesame Seeds

Cilantro-Miso Noodles

with Soft-Boiled Eggs & Sesame Seeds

20 MIN
2 Servings
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From the Test Kitchen

This quick dish gets a boost of herbaceous flavor from our own cilantro sauce, which (along with miso paste and a touch of sesame oil) makes for an easy, flavorful coating for springy ramen noodles, tender mushrooms, and crisp sliced bok choy. It’s all finished with a savory soft-boiled egg and a pinch of crunchy seame seeds.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Cilantro-Miso Noodles with Soft-Boiled Eggs & Sesame Seeds
Title
time-saving
tips & techniques
Cremini Mushrooms
Baby Bok Choy
Sweet White Miso Paste
Sesame Oil
How To: Hold a Chef's Knife
Rice Vinegar
Red Pepper Flakes
Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. In a bowl, whisk together the miso paste, cilantro sauce, vinegar, and sesame oil until smooth.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are browned and softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the noodles:
4 Cook the noodles:

While the vegetables cook, using your hands, separate the noodles. Add to the same pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Cilantro-Miso Noodles

Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

2 Prepare the ingredients & make the sauce:

While the eggs cook, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Using a damp paper towel, gently brush off any dirt from the mushrooms. Thinly slice the mushrooms. In a bowl, whisk together the miso paste, cilantro sauce, vinegar, and sesame oil until smooth.

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are browned and softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Cook the noodles:

While the vegetables cook, using your hands, separate the noodles. Add to the same pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pot of cooked noodles, add the cooked vegetables and sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy! 

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