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Miso Ramen & Soft-Boiled Eggs
with Mushrooms & Bok Choy
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Time20 min
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Servings2
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NutritionEst. 770 calories
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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.
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fresh
ingredients
Title
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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
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½ cup Asian-Style Sautéed Aromatics
- 1 Tbsp Sesame Oil
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3 Tbsps Savory Black Bean-Chile Sauce
- 1 Tbsp Mirin
tried-and-true
kitchen tools
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!
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