Mushroom & Bok Choy Ramen with Black Bean Sauce & Soft-Boiled Eggs

Mushroom & Bok Choy Ramen

with Black Bean Sauce & Soft-Boiled Eggs

25 MIN
4 Servings
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From the Test Kitchen

We’re creating a savory sauce with incredible depth of flavor thanks to a combination of our black bean-chile sauce and nutty sesame oil—a perfect complement to earthy mushrooms, crisp bok choy and peppers, and tender ramen noodles. The rich yolk of a soft-boiled egg served on top brings it all together.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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Nutrition Label
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fresh
ingredients
Mushroom & Bok Choy Ramen with Black Bean Sauce & Soft-Boiled Eggs
Title
  • 4 Pasture-Raised Eggs
  • 1 lb Fresh Ramen Noodles (Previously Frozen)
  • ½ lb Cremini Mushrooms
  • ½ lb Sweet Peppers
  • 15 oz Baby Bok Choy
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Savory Black Bean-Chile Sauce
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Sesame Oil
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop.

Cook the eggs:
2 Cook the eggs:

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer 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 vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced peppers and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Turn off the heat. 

Cook the noodles:
4 Cook the noodles:

Add the noodles to the same pot of boiling water, 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. 

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

To the pan of cooked vegetables, add the cooked noodles, black bean-chile sauce, and 1/2 cup of water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the noodles are coated (if necessary, gradually add up to 1/4 cup of water to ensure the noodles are thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop.

2 Cook the eggs:

Carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer 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 vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced peppers and sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Turn off the heat. 

4 Cook the noodles:

Add the noodles to the same pot of boiling water, 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. 

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

To the pan of cooked vegetables, add the cooked noodles, black bean-chile sauce, and 1/2 cup of water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the noodles are coated (if necessary, gradually add up to 1/4 cup of water to ensure the noodles are thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Enjoy!

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