Spring Pea & Mushroom Ramen with a Soft-Boiled Egg
Trending

Spring Pea & Mushroom Ramen

with a Soft-Boiled Egg

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
  • View All
    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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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! 

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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!