Hiyashi Chuka Ramen with Tomatoes, Green Beans & Soft-Boiled Eggs

Hiyashi Chuka Ramen

with Tomatoes, Green Beans & Soft-Boiled Eggs

25 MIN
2 Servings
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From the Test Kitchen

In this delicious dish inspired by the classic Japanese summer dish, a combo of chilled ramen noodles and bright, seasonal vegetables are tossed with a light sauce of savory soy, nutty sesame oil, and more. In traditional style, each bowl is topped with a soft-boiled egg and a sprinkle of furikake (a favorite seaweed-based seasoning).
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Dietary Information

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Vegetarian 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Hiyashi Chuka Ramen with Tomatoes, Green Beans & Soft-Boiled Eggs
Title
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 2 Pasture-Raised Eggs
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 6 oz Green Beans
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Soy Sauce
  • 2 Persian Cucumbers
  • 1 Tbsp Sugar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the halved tomatoes and sliced cucumbers in a bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the eggs
2 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

Cook the green beans & noodles
3 Cook the green beans & noodles

Meanwhile, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender and the green beans are bright green. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. 

Make the sauce
4 Make the sauce

Meanwhile, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired. 

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

To the bowl of sauce, add the cooked green beans and noodles and marinated vegetables (including any liquid); toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Fill a separate, medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; halve crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine the halved tomatoes and sliced cucumbers in a bowl; add half the vinegar and half the soy sauce. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the eggs

Meanwhile, carefully add the eggs to the small pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; season with salt and pepper.

Cook the eggs
Cook the green beans & noodles
3 Cook the green beans & noodles

Meanwhile, to the medium pot of boiling water, add the halved green beans and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 3 minutes, or until tender and the green beans are bright green. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. 

4 Make the sauce

Meanwhile, in a large bowl, combine the sugar, ponzu sauce, sesame oil, sliced white bottoms of the scallions, remaining vinegar, and remaining soy sauce. Stir until the sugar has dissolved. Taste, then season with salt and pepper if desired. 

Make the sauce
Finish the noodles & serve your dish
5 Finish the noodles & serve your dish

To the bowl of sauce, add the cooked green beans and noodles and marinated vegetables (including any liquid); toss to coat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake and sliced green tops of the scallions. Enjoy! 

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