60 min active60 min total3 servings

Miso Ramen with Mushrooms & Eggs

What You’ll Use: Ramen noodles, Broth and mushrooms, Sliced rapini, Soy-marinated eggs, Green onions, and Togarashi. Re-heating Instructions: Bring a pot of water to a boil. Add the noodles and cook until al dente, 1 to 2 minutes or according to packaging instructions. Drain the noodles and divide them between bowls. Return the pot to the heat, and bring the broth and mushrooms to a simmer. Add half of the rapini and simmer until dark green and tender, 3 to 5 minutes. Season to taste with soy sauce, if needed. Ladle the broth and veggies over the noodles in the bowls. Cut the soy-marinated eggs in half, and nestle on top. Chop a handful of green onions. Sprinkle the green onions and togarashi over the bowls and serve warm.

Ingredients Included

  • Cubed rainbow sweet potatoes
  • Red onion
  • Bell pepper
  • Garlic
  • Thyme
  • Black beans
  • Eggs
  • Beech mushrooms
  • Ramen broth
  • White miso
  • Rapini
  • Ramen noodles
  • Green onions
  • Togarashi (Japanese seasoning)
  • Country sourdough
  • Pistachio pesto
  • Grated Parmesan cheese
  • Avocado
  • Sour cream

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Sugar
  • Soy sauce
  • Rice vinegar
  • Chile flakes (optional)
  • Hot sauce (optional)
Allergen Note: Contains milk, eggs, tree nuts, wheat, soy.

Step 1

To prep the hash, preheat the oven to 425°F. Line a sheet pan with parchment or foil. Pile the sweet potatoes on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven, and roast until the sweet potatoes are just tender, about 20 minutes.

Step 2

Meanwhile, chop the red onion. Seed and chop the bell pepper. Chop 4 cloves garlic. Pick 2 or 3 sprigs of thyme leaves, and toss the stems. Rinse and drain the black beans.

Step 3

In a large cast-iron skillet over medium-high heat, warm 2 tablespoons olive oil. Add in the red onion and bell pepper and sauté until tender, 5 minutes. Add the garlic and thyme and stir until fragrant, 30 seconds. Fold in the roasted sweet potato and black beans, and season with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.

Step 4

To prep the ramen, bring a large pot of water to a simmer. Gently add 3 eggs, and cook until soft-boiled, 7 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water. When the eggs are cool enough to handle, peel them.

Step 5

Meanwhile, in a medium bowl, dissolve 2 teaspoons sugar with ¼ cup warm water. Stir in ½ cup soy sauce and 3 tablespoons rice vinegar. Place the peeled eggs in an airtight container, cover with the soy mixture, and refrigerate until marinated, at least 1 hour or up to overnight. Drain, return the marinated eggs to the container, and refrigerate.

Step 6

Trim the base of the mushrooms, and separate into bite-size pieces. Return the pot to medium-high heat, and whisk together the ramen broth, ¼ cup miso paste, and ¾ cup water. Bring to a simmer, add the mushrooms, and cook until the mushrooms release their liquid and the flavors meld, 10 minutes. Let cool, transfer to an airtight container, and refrigerate.

Step 7

To prep the sandwiches, thinly slice the rapini, discarding any woody stems. Transfer to a bag and refrigerate.
Find more recipes like this in the Good Eggs Make-Ahead Vegetarian Dinner Kit
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