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

with Bok Choy & Soft-Boiled Eggs

25 MIN
+$5.99/serving 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • Keep it Vegetarian
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  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • add Ground Pork
    add 10 oz Antibiotic-Free Ground Pork View recipe
  • with Prime Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      1020 Cals (est.)
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    ingredients
    Mushroom Ramen with Bok Choy & Soft-Boiled Eggs
    Title
    • 12 oz Usda Prime Ground Beef
    • 2 Pasture-Raised Eggs
    • ½ lb Ramen Noodles
    • 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
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 1 tsp Black & White Sesame Seeds
    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 beef & vegetables
    3 Cook the beef & vegetables

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and 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 frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. 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 beef and 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!

    Tips from Home Chefs

    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 beef & vegetables
    3 Cook the beef & vegetables

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and 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 frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. 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 beef and 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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