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Organic Beef, Mushroom & Soy Ramen
Organic Beef, Mushroom & Soy Ramen

Organic Beef, Mushroom & Soy Ramen

with 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 onions, scallion greens, and as much (or little!) Sriracha as your heart desires.

Allergens:
Wheat
Soy
Sesame

The quantities provided above are averages only.

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 clove

Garlic

2 unit

Scallions

1 thumb

Ginger

8 ounce

Button Mushrooms

1 teaspoon

Sriracha

3 unit

Veggie Pho Stock Concentrate

6 ounce

Ramen Noodles

1 unit

Miso Sauce Concentrate

2 tablespoon

Soy Sauce

2 tablespoon

Hoisin Sauce

1 unit

Crispy Fried Onions

10 ounce

Organic Ground Beef

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving
Calories920 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate101 g
Sugar19 g
Dietary Fiber7 g
Protein42 g
Cholesterol95 mg
Sodium2980 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

Large Pot
Strainer
Large Pan

Instructions

Prep
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. (Skip if your mushrooms are pre-sliced!)

Cook Noodles
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.

Heat a drizzle of oil in pot used for noodles over medium-high heat. Add beef or turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Cook Aromatics
3

• 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 beef or turkey here.

Simmer Broth
4

• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrate, 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
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. • Add half the soy sauce (all for 4 servings); stir to coat.

Transfer beef or turkey to pan along with half the soy sauce (all for 4 servings); stir until combined and warmed through.

Serve
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 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.

Ground Beef is fully cooked when internal temperature reaches 160º.

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