EXPLORE:

Miso ramen with tofu, mushrooms, and soft-cooked eggs
Make It Ahead

Miso ramen with tofu, mushrooms, and soft-cooked eggs

Dairy-Free, Vegetarian

4 Servings, 610 Calories/Serving

25 – 35 Minutes

Elevate your ramen experience with only a bit more effort than the instant stuff, complete with slippery noodles, umami-rich miso-mushroom broth, tofu, and an egg.

In your bag

  • 1 ounce dried shiitake mushrooms
  • 1 teaspoon porcini powder
  • One 4-inch square kombu
  • ¾ pound fresh ramen noodles
  • 2 pasture-raised organic eggs
  • ½ pound cremini mushrooms
  • 3 or 4 cloves peeled fresh garlic
  • ¾ pound Hodo Soy braised tofu
  • 2 tablespoons sesame oil
  • 2 teaspoons red chile flakes (optional)
  • 1 teaspoon soy sauce
  • Miso blend (white miso - red miso)
  • 6 or 7 sprigs fresh cilantro
  • 1¼ cups shelled edamame
  • 1 tablespoon toasted sesame seeds

Chef's Tip

The shiitake mushroom broth (Step 1) can be made up to 1 day ahead; let cool, cover, and refrigerate overnight, then rewarm before proceeding with the rest of the recipe.

Nutrition per serving

Instructions

1

Start the shiitake mushroom broth

In a medium sauce pot, combine the shiitake mushrooms, porcini powder, kombu, and 4½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the shiitake mushrooms soften, 5 to 6 minutes.
Using a slotted spoon, transfer the shiitake mushrooms to a cutting board; when cool enough to handle, discard the stems and coarsely chop the caps. Add the caps to the broth and set at a low simmer while you prepare the rest of the meal.

2

Cook the ramen and the eggs

Bring another 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 under cold water.
Return the water in the sauce pot to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the ramen and eggs cook, prepare the cremini mushrooms.

3

Cook the cremini mushrooms; finish the broth

  • Remove the stems from the cremini mushrooms; thinly slice the caps.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Cut the tofu into 1-inch cubes.
In a medium frying pan over medium heat, warm 1 tablespoon sesame oil until hot but not smoking (set aside the remaining sesame oil for garnish). Add the cremini mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute.
Transfer the cremini mushrooms to the simmering shiitake mushroom broth and add the tofu and soy sauce. Return to a simmer and cook, stirring a few times, until the flavors meld, 1 to 2 minutes.
Ladle ½ cup broth into a small bowl and stir in the miso blend. Add the miso mixture to the broth and stir to blend. Remove from the heat and discard the kombu.
While the broth simmers, prepare the garnishes.

4

Prep the garnishes

  • Cut the eggs in half lengthwise.
  • Coarsely chop the cilantro.

5

Serve

Transfer the ramen to individual bowls and ladle in the mushroom broth. Top with the eggs. Garnish with the edamame, cilantro, and as many sesame seeds as you like. Drizzle with the remaining sesame oil and serve.

Kids Can!

  • Peel the eggs.
  • Remove the cremini mushroom stems.
  • Press the garlic (if you have a press).
  • Measure out the garlic and sesame oil.
  • Garnish the ramen bowls.

Calories: 610, Protein: 43g (86% DV), Fiber: 17g (68% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 770mg (32% DV), Carbohydrates: 71g (24% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.