Mushroom -Miso Ramen Bowls

Name: Mushroom -Miso Ramen Bowls with Sesame Crackle and Jammy Egg
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Egg; 200 g Ramen Noodles; 400 g Mixed Mushrooms; 2 unit(s) Green Onion; 3 unit(s) Shanghai Bok Choy; 2 unit(s) Garlic, cloves; 28 g Crispy Shallots; 4 g Chili Flakes; 2 unit(s) Miso Broth Concentrate; 1 tbsp Soy Sauce; 9 g Sesame Seeds; 9 g Moo Shu Spice Blend; tbsp Oil*; tsp Salt*; tsp Pepper*

with Sesame Crackle and Jammy Egg

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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!

Allergens:

Egg

•Hvede

•Soja

•Schwefeldioxide und Sulfite

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time7 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Egg

200 g

Ramen Noodles

400 g

Mixed Mushrooms

2 unit(s)

Green Onion

3 unit(s)

Shanghai Bok Choy

2 unit(s)

Garlic, cloves

28 g

Crispy Shallots

4 g

Chili Flakes

2 unit(s)

Miso Broth Concentrate

1 tbsp

Soy Sauce

9 g

Sesame Seeds

9 g

Moo Shu Spice Blend

Not included in your delivery

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories560 kcal

Fat26 g

Saturated Fat6 g

Carbohydrate74 g

Sugar7 g

Dietary Fiber9 g

Protein29 g

Cholesterol195 mg

Sodium1110 mg

Potassium1450 mg

Calcium300 mg

Iron8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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.