Roasted Onion Miso Ramen

with Mustard Greens & Soft-Boiled Eggs

55 MIN

2 Servings

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From the Test Kitchen

A richly flavored, savory-sweet broth is the star of tonight’s ramen. We’re combining delicately sweet miso paste made from chickpeas (instead of the standard soybeans) with a medley of vegetables: button mushrooms, mustard greens, and roasted Vidalia onion, a spring variety grown in Georgia, whose extra-sweet flavor is balanced by a touch of red chile sauce. Before pouring the broth over fresh ramen noodles, we’re sprinkling the noodles with kombu, or dried seaweed—then finishing off each bowl with a soft-boiled egg.

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Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

½ lb Fresh Ramen Noodles
2 Cage-Free Farm Eggs
6 oz White Button Mushrooms
2 cloves Garlic
1 bunch Mustard Greens
1 Vidalia Onion
2 Tbsps Chickpea Miso Paste
2 Tbsps Sherry Vinegar
1 1-Inch Piece Ginger
1 Tbsp Sambal Oelek
1 tsp Kombu

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the onion:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Peel the onion and cut lengthwise into 8 equal-sized wedges. Place the onion on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the onion roasts, wash and dry the remaining fresh produce. Quarter the mushrooms. Peel and roughly chop the garlic. Peel and finely chop the ginger. Remove and discard the mustard green stems; thinly slice the leaves. In a medium bowl, whisk together the miso paste and 1/4 cup of warm water.

3 Cook & peel the eggs:

While the onion continues to roast, carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Leaving the pot of water boiling, using a slotted spoon or strainer, carefully remove the cooked eggs. Rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board; halve lengthwise.

4 Start the vegetables:

While the eggs cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the garlic and ginger; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

5 Finish the vegetables & make the broth:

Add the mustard greens to the pan and season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until slightly wilted. Add the vinegar (be careful, as the vinegar may splatter) and cook, stirring frequently, 1 to 2 minutes, or until the vinegar has cooked off. Add the roasted onion, miso-water mixture, 2 cups of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally and separating the layers of the onion with a spoon, 4 to 6 minutes, or until thoroughly combined and the liquid has slightly reduced in volume. Turn off the heat; season with salt and pepper to taste.

6 Cook the noodles & plate your dish:

While the broth cooks, add the noodles to the same pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Divide the drained noodles between 2 bowls. Top with the kombu, finished vegetables and broth, and halved eggs. Season the eggs with pepper. Enjoy!