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Mushroom & Soy Ramen

Mushroom & Soy Ramen

with Fried Onions

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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, soy-ginger mushrooms, and a tangle of chewy noodles. For this veggie-centric version, each bowl is topped off with crispy onions, scallion greens, and as much (or little!) Sriracha as your heart desires. If you weren’t a hopeless ramen-tic yet, this will make you one.

Tags:Veggie
Allergens:WheatSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

2 unit

Scallions

1 thumb

Ginger

8 ounce

Button Mushrooms

1 teaspoon

Sriracha

2 unit

Veggie Pho Stock Concentrate

6 ounce

Ramen Noodles

(ContainsWheat)

2 unit

Miso Sauce Concentrate

(ContainsSoy)

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

2 tablespoon

Hoisin Sauce

(ContainsWheat, Soy)

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate98 g
Sugar19 g
Dietary Fiber6 g
Protein17 g
Cholesterol0 mg
Sodium2950 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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. Keep empty pot handy for the next step.

3

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

4

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

5

• 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. • Turn off heat. Add soy sauce; stir to coat.

6

• Divide noodles between large soup bowls. Pour broth over noodles. (You may have some noodles and broth left over—seconds!) Top each bowl with mushrooms 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 onions just yet! Add more as you eat to keep them crispy.