Spring Pea & Mushroom Ramen

with a Soft-Boiled Egg

25 MIN

2 Servings

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From the Test Kitchen

To complement the tender bites of mushrooms and snow peas in this satisfying ramen bowl, you’ll make an umami-rich broth made with soy glaze, black bean sauce, and spicy gochujang, a type of Korean fermented chile paste.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
4 oz Cremini Mushrooms
½ lb Fresh Ramen Noodles (Previously Frozen)
2 Scallions
4 oz Snow Peas
1 Tbsp Rice Vinegar
3 Tbsps Soy Glaze
2 tsps Gochujang
2 Tbsps Black Bean Sauce
1 tsp Kombu

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the broth:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the peas on an angle. In a medium 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.

3 Cook the mushrooms & 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 broth (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 broth is slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the noodles & peas:

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

5 Serve your dish:

Serve the cooked noodles and peas topped with the finished broth and peeled eggs. Garnish with the sliced green tops of the scallions and kombu. Enjoy!