Mushroom-Ginger Ramen with Soft Boiled Eggs, Edamame and Bok Choy

Fresh Dumpling & Strand ramen served with Taking Stock hearty mushroom-ginger broth with edamame, bok choy and soft boiled eggs. Two local favorites come together for one awesome dish!

Difficulty: Easy

Time: 30-35 min

This dish is Vegetarian

Calories: 492 Fat: 4g Carbs: 23g Protein: 19g

ABOUT THE DISH

This dish welcomes a new Local Crate partner – Taking Stock Foods. Their rich and flavorful (and vegan!) mushroom ginger broth is the perfect base for this quick meal. Dumpling & Strand’s fresh ramen cooks fast, and gets layered with veggies and boiled eggs that you cook to your own preferred doneness. Custom ramen in no time flat!

Ingredients

Gochujang

Sesame seeds

Shiitake mushrooms

Cremini mushrooms

Bok choy

Carrot

Eggs

Edamame

Ramen Noodles

Mushroom ginger broth

Sauté To jump. To fry in a small amount of fat at high heat.

Simmer To stew gently below or just at boiling point.

Garnish To add decorative or savory touches to food.

Two medium pots

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Bring 6 cups salted water to boil in medium pot medium heat. Peel carrot; discard peel and shave into ribbons using a peeler. Remove bottom 1" from bok choy stem; discard and slice into ¼" pieces. Separate shiitake mushrooms from creminis. Remove stems from shiitake mushrooms; discard and slice tops into 1/4" pieces. Cut cremini mushrooms into fourths. Remove edamame from package; rinse and pat dry.

Step 2: BOIL EGGS

Place 6 cups cold water in second medium pot over medium heat. Add eggs to water and bring to a boil. Boil for 8-12 min according to desired doneness. Once done, transfer eggs into sink or bowl and place under running cold water until cooled completely. While eggs are boiling begin cooking ramen noodles (Step #3).

Step 3: COOK RAMEN NOODLES

Add ramen noodles to pot with boiling water separating them apart with both hands. Cook 1-2 min over rolling boil until tender. Strain noodles and place under running cold water until totally cooled down. Divide ramen noodles directly into two bowls for plating and set aside. Rinse and dry medium pot to use again.

Step 4: SAUTE VEGETABLES

Heat 1 tsp. oil in previously used pot over medium heat. Add mushrooms, bok choy and a pinch of salt and pepper. Sauté 1-2 min until lightly softened; then add gochujang and sauté another 1-2 min until aromatic.

Step 5: FINISH RAMEN

Add carrot, mushroom-ginger broth, 1 cup water and a pinch of salt and pepper. Stir well to incorporate, simmer for 3-4 min.

Step 6: PLATE YOUR DISH

Cut boiled eggs in half. Pour hot broth and vegetables over ramen noodles. Top with egg, edamame and garnish with sesame seeds. Enjoy!