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Shiitake & Black Garlic Ramen Fill 1 Created with Sketch.

with Fried Eggs & Kale

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Fresh noodles, hearty kale, and a deeply savory broth (made with dried shiitake mushrooms and black garlic) come together in this seasonal take on the favorite Japanese dish.

Shiitake & Black Garlic Ramen with Fried Eggs & Kale
  • 2 Cage-Free Farm Eggs
  • ½ lb Fresh Ramen Noodles
  • 2 cloves Black Garlic
  • 2 Scallions
  • 1 bunch Kale
  • 2 Tbsps Sweet Chili Sauce
  • 1 1-Inch Piece Ginger
  • 1½ Tbsps Soy Marinade
  • 1 Tbsp Sesame Oil
  • 1 tsp Kombu
  • ½ oz Dried Shiitake Mushrooms

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & rehydrate the dried mushrooms:
1 Prepare the ingredients & rehydrate the dried mushrooms:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Place the dried shiitake mushrooms in a bowl with 3 cups of hot water. Let stand for at least 10 minutes to rehydrate. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the root ends of the enoki mushrooms; gently separate. Peel and finely chop the ginger. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Cook the kale:

Add the kale to the pot of boiling water. Cook 5 to 7 minutes, or until wilted. Turn off the heat. Drain thoroughly and set aside in a warm place. Refill the pot with salted water and heat to boiling on high.

Cook the kale:
Marinate the enoki mushrooms:
3 Marinate the enoki mushrooms:

While the kale cooks, in a bowl, combine the enoki mushrooms, sesame oil, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Make the broth:

While the enoki mushrooms marinate, reserving the water, drain the rehydrated shiitake mushrooms. Transfer to a cutting board; roughly chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger, garlic, chopped mushrooms, and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the reserved mushroom water, black bean sauce, and sweet chili sauce. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 4 to 6 minutes, or the liquid has slightly reduced in volume. Turn off the heat; stir in the cooked kale. Season with salt and pepper to taste. Divide between 2 bowls. Rinse and wipe out the pan.

Make the broth:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium 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. Turn off the heat.

6 Cook the noodles & plate your dish:

While the eggs fry, to the same pot of boiling water, add the noodles, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly. Divide the cooked noodles between the bowls of finished broth and vegetables; stir to combine. Top with the marinated mushrooms (and any marinating liquid) and fried eggs. Garnish with the green tops of the scallions and kombu. Enjoy!

Cook the noodles & plate your dish: