
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
Dairy-Free, Protein Plus
2 Servings, 670 Calories/Serving
30–45 Minutes
Slurp up a warming bowl of Japanese ramen noodles in an umami-rich dashi broth made from kombu, turnips, and shiitake mushrooms.
In your bag
- 3 scallions
- 1 or 2 turnips (about ½ pound total)
- ½ ounce dried shiitake mushrooms
- 3 ounces diced pancetta
- One 4-inch square kombu
- 6 ounces fresh ramen noodles
- 2 pasture-raised organic eggs
- ½ cup shelled edamame
- 2 tablespoons white miso
- 1 tablespoon gluten-free tamari
Nutrition per serving
Calories 670, Total Fat 29g (37% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1700mg (74% DV), Total Carb. 73g (27% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 30g
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.
Instructions
Wash produce before use
1
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 turnips and trim the ends; cut the turnips in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Snap off and discard the stems from the shiitake mushrooms.
2
Cook the broth
Stir in the turnips, 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 turnips and mushrooms are tender and the broth is flavorful, 8 to 10 minutes.
While the broth boils, prepare the ramen and the eggs.
3
Cook the ramen
4
Cook the eggs
While the eggs cook, finish the broth.
5
Finish the broth
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. Alternatively, in a small bowl, combine the miso with ½ cup broth; with a whisk or fork, stir until incorporated, then pour the miso broth into the pot. Season to taste with the tamari, salt, and pepper.
6
Finish the eggs
- Cut the eggs in half lengthwise.
Serve
Kids Can!
- Scrub the turnips.
- Snap off the shiitake mushroom stems.
- Measure the water for the broth.
- Peel the eggs.
- Garnish with the scallions.