Chicken, Mushroom & Soy Ramen
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken, Mushroom & Soy Ramen

Chicken, Mushroom & Soy Ramen

with Crispy Fried Onions

Our chefs are obsessed with ramen—and no, we don’t mean the instant variety. We’re talking about that soul-stirring combination of rich miso broth, ginger-soy mushrooms, and a tangle of chewy noodles. For this veggie-centric version, each bowl is topped with crispy fried onions, scallion greens, and as much (or little!) Sriracha as your heart desires.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 clove


2 unit


1 thumb


8 ounce

Button Mushrooms

1 teaspoon


2 unit

Veggie Pho Stock Concentrate

4.5 ounce

Ramen Noodles

(Contains Wheat)

2 unit

Miso Sauce Concentrate

(Contains Soy)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains Wheat)

10 ounce

Chopped Chicken Breast

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories720 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate86 g
Sugar18 g
Dietary Fiber3 g
Protein44 g
Cholesterol110 mg
Sodium3110 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.


Large Pot
Paper Towel
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!)

Cook Noodles

• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil.

Pat chicken dry with paper towels. Heat a drizzle of oil in pot used for noodles over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Cook Aromatics

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Use pot used for chicken or beef here.

Simmer Broth

• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and veggie pho stock concentrates into pot with aromatics. Bring to a boil, then cover and reduce heat to low. TIP: Taste broth and season with salt if desired. • Simmer, covered, until ready to serve.

Cook Mushrooms

• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add soy sauce; stir to coat.

Transfer chicken or beef to pan along with soy sauce; stir until combined and warmed through.


• Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushroom mixture and any remaining sauce from pan. • Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. TIP: Don’t add all the crispy onions just yet! Add more as you eat to keep them crispy.

Chicken is fully cooked when internal temperature reaches 165°.