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Spring Pea & Mushroom Ramen Fill 1 Created with Sketch.

with a Soft-Boiled Egg

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Trending
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this seasonal take on the favorite Japanese dish, we’re quickly cooking fresh noodles and crisp spring peas together in the same pot. We’re serving them topped with our savory, lightly spicy broth and a garnish of kombu, or dried seaweed.

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Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the snow peas on an angle. In a large bowl, combine the soy glaze, vinegar, black bean sauce, 2 cups of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Make the soft-boiled eggs:
2 Make the soft-boiled eggs:

Add the eggs to the pot of boiling water and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. 

Finish the broth:
3 Finish the broth:

While the eggs cook, in a large pot, heat 2 teaspoons 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 lightly browned and slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the soy glaze-water mixture (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. 

Cook the noodles & snow peas:
4 Cook the noodles & snow peas:

While the broth cooks, to the pot of boiling water used to cook the eggs, add the noodles (gently stirring to separate) and halved snow peas. Cook 2 to 3 minutes, or until tender. Drain thoroughly. 

Finish the ramen & serve your dish:
5 Finish the ramen & serve your dish:

Divide the cooked noodles and snow peas between two bowls. Top with the broth and seasoned eggs. Garnish with the kombu and sliced green tops of the scallions. Enjoy! 

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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.

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Prepare the ingredients & start the broth:
1 Prepare the ingredients & start the broth:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the snow peas on an angle. In a large bowl, combine the soy glaze, vinegar, black bean sauce, 2 cups of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

2 Make the soft-boiled eggs:

Add the eggs to the pot of boiling water and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. 

Make the soft-boiled eggs:
Finish the broth:
3 Finish the broth:

While the eggs cook, in a large pot, heat 2 teaspoons 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 lightly browned and slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the soy glaze-water mixture (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. 

4 Cook the noodles & snow peas:

While the broth cooks, to the pot of boiling water used to cook the eggs, add the noodles (gently stirring to separate) and halved snow peas. Cook 2 to 3 minutes, or until tender. Drain thoroughly. 

Cook the noodles & snow peas:
Finish the ramen & serve your dish:
5 Finish the ramen & serve your dish:

Divide the cooked noodles and snow peas between two bowls. Top with the broth and seasoned eggs. Garnish with the kombu and sliced green tops of the scallions. Enjoy!