Mushroom Ramen with Bok Choy & Soft-Boiled Eggs
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Mushroom Ramen

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 our 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
      590 Cals (est.)
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    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
    Mushroom Ramen with Bok Choy & Soft-Boiled Eggs
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Fresh Ramen Noodles (Previously Frozen)
    • 4 oz Mushrooms
    • 10 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Soy Sauce
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Light Brown Sugar
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    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 the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the sugar, vinegar, worcestershire sauce, soy 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 a drizzle 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 (carefully, as the liquid may splatter). 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, 3 to 5 minutes, or until tender. Turn off the heat. 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 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!

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    Mushroom Ramen

    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 the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the sugar, vinegar, worcestershire sauce, soy 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 a drizzle 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 (carefully, as the liquid may splatter). 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, 3 to 5 minutes, or until tender. Turn off the heat. 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 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 until combined. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the seasoned eggs. Garnish with the sesame seeds. Enjoy!

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