Spring Pea & Mushroom Ramen

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. 

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.

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.

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.

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!