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Soy-Miso Ramen
with Spinach & Homemade Garlic Oil
25 min
Vegetarian
i
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Recipe only available for Friday delivery.
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2 Servings
- Est. 850 Cals/serving
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In this seasonal take on the favorite Japanese dish, we’re making an umami-rich broth using our soy-miso sauce and earthy mushrooms to serve with delightfully toothsome ramen noodles. For dynamic finish, we’re drizzling it all with a garlic oil lightly spiced with red pepper flakes.
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fresh
ingredients
Title
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½ lb Fresh Ramen Noodles (Previously Frozen)
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2 Pasture-Raised Eggs
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4 oz Cremini Mushrooms
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2 cloves Garlic
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3 oz Baby Spinach
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1 Tbsp Sesame Oil
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3 Tbsps Soy-Miso Sauce
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½ cup Asian-Style Sautéed Aromatics
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1 1-Inch Piece Ginger
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
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. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the mushrooms.
2
Cook the eggs:
Carefully add the eggs to the pot of boiling water and 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, carefully transfer the eggs to a strainer. 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.
3
Make the garlic oil:
Meanwhile, in a separate medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped ginger and garlic and half the sesame seeds. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the oil to be. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Carefully transfer to a bowl.
4
Cook the spinach:
Wipe out the pot used to make the oil. In the same pot, heat the sesame oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Add the remaining sesame seeds and stir to combine.
5
Cook the mushrooms & make the broth:
Wipe out the pot used to cook the spinach. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sautéed aromatics, soy-miso sauce (carefully, as the liquid may splatter), and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the liquid is slightly reduced in volume.
6
Cook the noodles & serve your dish:
Meanwhile, add the noodles to the pot of boiling water used to cook the eggs, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Divide between 2 bowls. Serve the noodles topped with the cooked mushrooms and broth, cooked spinach, and seasoned eggs. Drizzle with the garlic oil. Enjoy!
1
Prepare the ingredients:
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. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Thinly slice the mushrooms.
2
Cook the eggs:
Carefully add the eggs to the pot of boiling water and 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, carefully transfer the eggs to a strainer. 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.
3
Make the garlic oil:
Meanwhile, in a separate medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped ginger and garlic and half the sesame seeds. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the oil to be. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Carefully transfer to a bowl.
4
Cook the spinach:
Wipe out the pot used to make the oil. In the same pot, heat the sesame oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Add the remaining sesame seeds and stir to combine.
5
Cook the mushrooms & make the broth:
Wipe out the pot used to cook the spinach. In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sautéed aromatics, soy-miso sauce (carefully, as the liquid may splatter), and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the liquid is slightly reduced in volume.
6
Cook the noodles & serve your dish:
Meanwhile, add the noodles to the pot of boiling water used to cook the eggs, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking. Divide between 2 bowls. Serve the noodles topped with the cooked mushrooms and broth, cooked spinach, and seasoned eggs. Drizzle with the garlic oil. Enjoy!
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