Spring Miso Ramen with English Peas, Pea Shoots & Soft-Boiled Eggs

Spring Miso Ramen

with English Peas, Pea Shoots & Soft-Boiled Eggs

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Because of its amazing versatility, ramen—the beloved Japanese noodle dish—is the perfect way to celebrate the finest produce of the season. In this spring-inspired vegetable ramen, fresh noodles and a white miso broth provide an extraordinary base for an array of delicious toppings, including peas two ways: English peas and pea shoots (the early stems and leaves of the plant). The rich, savory flavor of the broth infuses the noodles and vegetables and pairs perfectly with silky, soft-boiled eggs.

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fresh
ingredients
Spring Miso Ramen with English Peas, Pea Shoots & Soft-Boiled Eggs
Title
  • 4 Farm Eggs
  • 1½ lbs Fresh Ramen Noodles
  • ½ cup White Miso Paste
  • 10 oz Bok Choy
  • 3 cloves Garlic
  • 3 Scallions
  • 2 oz Pea Shoots
  • 1 lb English Peas
  • 3 Tbsps Mirin
  • 3 Tbsps Soy Sauce
  • 1 2-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Trim off and discard the root ends of the bok choy; separate the leaves. Shell the English peas. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces on an angle. In a medium bowl, combine the miso paste, mirin, soy sauce and half the sesame oil; stir until thoroughly combined.

Soft-boil the eggs:
2 Soft-boil the eggs:

Once the first pot of water is boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly; 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. Set aside.

Cook the noodles:
3 Cook the noodles:

While the eggs cook, add the noodles to the second pot of boiling water, gently stirring to separate. Cook for exactly 90 seconds. Drain thoroughly and rinse under warm water. Set aside. Rinse and dry the pot.

Cook the vegetables:
4 Cook the vegetables:

In the same pot used to cook the noodles, heat 1 tablespoon of oil on medium until hot. Add the garlic, ginger and white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the English peas and bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted.

Make the broth:
5 Make the broth:

Add the miso-mirin mixture and 3 ½ cups of water to the pot of vegetables. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Dress the pea shoots & serve your dish:
6 Dress the pea shoots & serve your dish:

While the broth simmers, in a medium bowl, combine the pea shoots and remaining sesame oil; toss to coat and season with salt and pepper to taste. Divide the cooked noodles and broth between 4 bowls. Cut the peeled eggs in half; season with salt and pepper. Top each bowl of noodles and broth with the dressed pea shoots, seasoned eggs and green tops of the scallions. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat 2 medium pots of salted water to boiling on high. Trim off and discard the root ends of the bok choy; separate the leaves. Shell the English peas. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces on an angle. In a medium bowl, combine the miso paste, mirin, soy sauce and half the sesame oil; stir until thoroughly combined.

2 Soft-boil the eggs:

Once the first pot of water is boiling, add the eggs and cook for exactly 6 minutes. Drain thoroughly; 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. Set aside.

Soft-boil the eggs:
3 Cook the noodles:

While the eggs cook, add the noodles to the second pot of boiling water, gently stirring to separate. Cook for exactly 90 seconds. Drain thoroughly and rinse under warm water. Set aside. Rinse and dry the pot.

4 Cook the vegetables:

In the same pot used to cook the noodles, heat 1 tablespoon of oil on medium until hot. Add the garlic, ginger and white bottoms of the scallions; cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the English peas and bok choy. Cook, stirring occasionally, 1 to 2 minutes, or until the bok choy has wilted.

Cook the vegetables:
Make the broth:
5 Make the broth:

Add the miso-mirin mixture and 3 ½ cups of water to the pot of vegetables. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

6 Dress the pea shoots & serve your dish:

While the broth simmers, in a medium bowl, combine the pea shoots and remaining sesame oil; toss to coat and season with salt and pepper to taste. Divide the cooked noodles and broth between 4 bowls. Cut the peeled eggs in half; season with salt and pepper. Top each bowl of noodles and broth with the dressed pea shoots, seasoned eggs and green tops of the scallions. Enjoy!

Dress the pea shoots & serve your dish: