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Mushroom Ramen

with Bok Choy & Fried Eggs

25 MIN

2 Servings

Wellness at Blue Apron

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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 delightfully chewy noodles. We’re finishing each bowl with a fried egg, whose silky yolk gives the ramen even more rich, savory flavor.

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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ lb Ramen Noodles
4 oz Mushrooms
10 oz Baby Bok Choy
3 Tbsps East Asian-Style Sautéed Aromatics
1 Tbsp Rice Vinegar
1 Tbsp Soy Sauce
2 Tbsps Hoisin Sauce
1 Tbsp Sambal Oelek
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot (or large for 4 servings) 3/4 of the way up with 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 vinegar, hoisin sauce, soy sauce, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Fry the eggs

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

3 Cook the vegetables

In the same 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

Meanwhile, add the noodles to the 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. Return to the pot.

5 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds. Enjoy!