Mushroom Mazemen with Bok Choy & Soft-Boiled Eggs

Mushroom Mazemen

with Bok Choy & Soft-Boiled Eggs

20 MIN
2 Servings
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From the Test Kitchen

For this umami-rich dish, we’re creating an easy take on mazemen, which trades the traditional ramen broth for a light sauce tossed with the delightfully chewy noodles. We’re finishing each bowl with a soft-boiled egg, whose creamy yolk gives the ramen even more rich, savory flavor.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Mushroom Mazemen with Bok Choy & Soft-Boiled Eggs
Title
  • 2 Pasture-Raised Eggs
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • 10 oz Baby Bok Choy
  • ½ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 tsp Furikake
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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 off and discard the root ends of the bok choy; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. In a bowl, whisk together the sugar, vinegar, soy sauce, worcestershire sauce, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

Cook the eggs:
2 Cook the eggs:

Carefully add the eggs to the pot of boiling water. 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 cooked 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, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and sautéed aromatics. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy stems are softened and the 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. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the cooked noodles. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake. Enjoy!

Tips from Home Chefs

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Mushroom Mazemen

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

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 off and discard the root ends of the bok choy; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. In a bowl, whisk together the sugar, vinegar, soy sauce, worcestershire sauce, 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the eggs:

Carefully add the eggs to the pot of boiling water. 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 cooked 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, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and sautéed aromatics. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy stems are softened and the 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. 

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

To the pan of cooked vegetables, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in the cooked noodles. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the furikake. Enjoy!

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