Miso ramen bowls with pancetta, edamame, and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Miso ramen bowls with pancetta, edamame, and soft-cooked eggs

Miso ramen bowls with pancetta, edamame, and soft-cooked eggs

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

30–45 Minutes

Slurp up a warming bowl of Japanese ramen noodles in an umami-rich dashi broth made from kombu, daikon, and shiitake mushrooms.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 organic scallions
  • 1 organic daikon
  • ½ ounce dried shiitake mushrooms
  • 3 ounces diced pancetta
  • One 4-inch square kombu
  • 6 ounces fresh ramen noodles
  • 2 eggs
  • ½ cup shelled edamame
  • 2 tablespoons white miso

Nutrition per serving

Calories 490, Total Fat 15g (19% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 1230mg (53% DV), Total Carb. 65g (24% DV), Fiber 14g (50% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the broth ingredients

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish. 
  • Scrub or peel the daikon and trim the end. Cut the daikon in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Snap off and discard the stems from the shiitake mushrooms.


Cook the broth

In a medium [large] sauce pot over medium heat, add the pancetta and white parts of the scallions and cook, stirring occasionally, until the pancetta is lightly browned and beginning to crisp and the scallions are softened, 3 to 4 minutes.

Stir in the daikon, kombu, and mushrooms, season lightly with salt and pepper, and cook over medium-high heat until fragrant, about 30 seconds. Add 3 cups [5 cups] water and bring to a boil. Cook at a rolling boil until the daikon and mushrooms are tender and the broth is flavorful, 8 to 10 minutes.

While the broth boils, prepare the ramen and the eggs.


Cook the ramen

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the ramen to a colander and rinse with cold water. Keep the water boiling for the eggs.


Cook the eggs

Fill a small bowl with ice water. Carefully lower the eggs into the boiling water used for the ramen and cook for exactly 6 minutes for soft-cooked (for hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, finish the broth.


Finish the broth

To the pot with the broth, stir in the edamame and remove from the heat. Discard the kombu.
Immerse the bottom half of a fine-mesh strainer in the broth and add the miso. Using a whisk or fork, stir the miso into the broth until fully incorporated. Season to taste with the tamari, salt, and pepper.


Finish the eggs

  • Cut the eggs in half lengthwise.


Transfer the ramen and broth to individual bowls. Top with the eggs, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Scrub the daikon.
  • Snap off the shiitake mushroom stems.
  • Measure the water for the broth.
  • Peel the eggs.
  • Garnish with the scallions.