Miso Ramen & Soft-Boiled Eggs with Mushrooms & Bok Choy
Customer Favorite

Miso Ramen & Soft-Boiled Eggs

with Mushrooms & Bok Choy

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Miso ramen is a style of the classic Japanese dish known for its especially savory broth, which we’re making here with white miso—a variety of the fermented soybean paste prized for its lightly sweet flavor. It’s a perfect complement to earthy mushrooms, crisp bok choy, and tender noodles, all topped with a soft-boiled egg for an extra layer of umami flavor.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Miso Ramen & Soft-Boiled Eggs with Mushrooms & Bok Choy
Title
time-saving
tips & techniques
Fresh Ramen Noodles
Baby Bok Choy
Cremini Mushrooms
Sweet White Miso Paste
How To: Hold a Chef's Knife
Sesame Oil
Mirin
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the bok choy; thinly slice crosswise. In a large bowl, whisk together the black-bean chile sauce, miso paste, sesame oil, mirin, and 2 cups of water.

Cook the eggs:
2 Cook the eggs:

Add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the 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.

Cook the vegetables & finish the broth:
3 Cook the vegetables & finish the broth:

While the eggs cook, in a medium pot, heat 2 teaspoons 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 and slightly softened. Add the sautéed aromatics and sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the broth (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat.

Cook the noodles & serve your dish:
4 Cook the noodles & serve your dish:

To the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Serve the cooked noodles topped with the finished vegetables and broth and seasoned eggs. Enjoy! 

Tips from Home Chefs

Get Plans

Miso Ramen & Soft-Boiled Eggs

Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the bok choy; thinly slice crosswise. In a large bowl, whisk together the black-bean chile sauce, miso paste, sesame oil, mirin, and 2 cups of water.

2 Cook the eggs:

Add the eggs to the pot of boiling water. Cook 6 to 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the water boiling, using a slotted spoon or tongs, transfer the 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.

Cook the eggs:
Cook the vegetables & finish the broth:
3 Cook the vegetables & finish the broth:

While the eggs cook, in a medium pot, heat 2 teaspoons 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 and slightly softened. Add the sautéed aromatics and sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the broth (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat.

4 Cook the noodles & serve your dish:

To the pot of boiling water used to cook the eggs, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Serve the cooked noodles topped with the finished vegetables and broth and seasoned eggs. Enjoy! 

Cook the noodles & serve your dish:
Browse Steps
1 of 4