Mushroom -Miso Ramen Bowls
with Sesame Crackle and Jammy Egg
This is a recipe for a delicious and easy to make dish that is perfect for a weeknight meal. Flavoured with umami dense miso and soy, it also features hearty bok choy. Saving the bests for last, it all gets drizzled with a vibrant chili infused sesame 'crackle' that is sure to fire up your tastebuds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
200 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
400 g
Mixed Mushrooms
2 unit(s)
Green Onion
3 unit(s)
Shanghai Bok Choy
2 unit(s)
Garlic, cloves
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 g
Chili Flakes
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Egg, Gluten, Sulphites, Mustard, Milk, Sesame, Wheat, Crustaceans, Fish)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Gluten, Sulphites, Mustard, Soy, Milk, Sesame, Wheat, Crustaceans, Fish)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Egg, Gluten, Sulphites, Tree nuts, Mustard, Soy, Milk, Peanuts)
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain traces of: Tree nuts, Mustard, Milk, Sesame, Peanuts)
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Cooking Steps
- Add 5 cups warm water to a small pot (same for 4 ppl). Bring to a boil over high heat.
- Meanwhile, peel, then mince or grate garlic.
- Thinly slice cremini mushrooms. Tear oyster mushrooms into 1/2-inch thick pieces.
- Quarter bok choy, keeping roots intact. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Thinly slice green onions.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk, or 9 min for a set yolk.**
- When done, using a slotted spoon, transfer eggs to a large bowl. Run eggs under cold water for 30 sec, until cool enough to peel. Set aside in bowl, still submerged in water.
- Reserve pot to make sesame crackle in step
- While eggs cook, heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, mushrooms, bok choy, Moo shu spice blend and half the garlic. Season with salt and pepper. Cook, stirring often until veggies are tender, 2-3 min.
- Add stock concentrate, half the soy and 3 cups (6 cups water) bring to a boil over high heat.
- Meanwhile, the same pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, garlic and sesame seeds. Cook, stirring often until fragrant and golden, 1-2 min.
- Remove from heat. Add chili flakes, remainng soy sauce and 1/4 tsp (1/2 tsp sugar) Stir to mix. Set aside.
- Once broth is boiling, add noodles and reduce heat to medium. Cook, stirring occasionally until noodles are tender, 2-4 min.
- Season to taste with salt and pepper.
- Peel, then halve eggs.
- Divide noodles, broth and veggies between bowls.
- Top with eggs, crispy shallots and green onions.
- Spoon sesame crackle overtop.
