We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Miso Ramen & Soft-Boiled Eggs
with Mushrooms & Bok Choy
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 770 Cals/serving
-
View All
DownloadPlease 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.
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 Cooking
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
- ½ lb Fresh Ramen Noodles (Previously Frozen)
- 10 oz Baby Bok Choy
- 4 oz Cremini Mushrooms
- 1 Tbsp Sweet White Miso Paste
-
½ cup Asian-Style Sautéed Aromatics
- 1 Tbsp Sesame Oil
-
3 Tbsps Savory Black Bean-Chile Sauce
- 1 Tbsp Mirin
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered