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Spring Vegetable Ramen
with soft-boiled eggs / snap peas / bean sprouts

Active: 50 min Total: 50 min

The first time we featured ramen it was a big hit, so we're bringing you a new version. Using shiitake mushrooms and aromatics to create a flavorful broth, this vegetarian ramen is topped with crisp snap peas and soft-boiled eggs.

Tags

Ingredients

Servings:
4
Metric
Shiitake Ramen Stock:
  • Onions - 1, chopped
  • Carrots, large - 2, chopped
  • Garlic - 2 cloves, chopped
  • Ginger - 2 tsp, peeled and grated
  • Mushrooms, dried shiitakes - 1 oz, rinsed and chopped
  • Oil, toasted sesame - 2 tsp
  • Stock, any low-sodium variety - 6 cups
  • Miso paste, any type - 1 Tbsp
  • Ponzu (sub soy sauce) - 1 Tbsp
Spring Vegetable Ramen:
  • Peas, snap (sub spring peas), fresh or frozen - 10 oz, chopped
  • Green onions - 2 stalks, green parts chopped (white parts discarded)
  • Limes - 1, wedges
  • Eggs - 4
  • Oil, toasted sesame - 1 tsp
  • Noodles, dried ramen - 6 oz
  • Bean sprouts - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots / Garlic / Ginger - Prep as directed. Combine onions and carrots in one bowl. Combine garlic and ginger in another. (Can be done up to 5 days ahead)
  2. Snap peas / Green onions / Limes - If using frozen snap peas, run under warm tap water to defrost. Prep as directed. (Can be done 1 day ahead)
  3. Mushrooms - Rinse dried mushrooms under warm water and roughly chop.

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Make

  1. Heat Dutch oven with sesame oil (the portion for the stock) over medium-high heat. Add onions and carrots and saute until golden brown, ~2 minutes. Add garlic and ginger and saute until fragrant, ~1 minute. Add shiitakes, stock, miso and ponzu. Reduce heat to a low-medium and simmer broth while you prepare the rest of the ingredients.
  2. Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
  3. Add noodles to simmering broth and cook until noodles are tender, 4 to 6 minutes.
  4. Heat a skillet with sesame oil (the portion for the ramen) over medium heat. To heated oil, add snap peas and a pinch of salt. Saute until peas turn bright green and are warmed through, 1 to 2 minutes (be careful not to overcook or they will lose their crunch). Transfer peas to a serving bowl.
  5. When noodles are finished cooking, taste broth and season with additional miso, ponzu, or a bit of hot sauce if you like spice. (This final seasoning step is very important because there is so much variation in the flavor and sodium content of stock.)
  6. Peel eggs (hold the eggs under cool running water to help remove the peel if needed) and slice in half. Season yolks with a pinch of salt.
  7. Ladle noodles and broth into serving bowls. Top each bowl with snap peas, bean sprouts and green onions. Serve with lime wedges to squeeze over the finished dish. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (129)
Gluten-free (12)
Paleo (10)
Vegetarian (41)

66 reviews

Good, but average. Not my favorite cooksmarts ramen (miso lime!)

By: Caitlin
Posted: Mar 24, 2021
Diet: Vegetarian
0 Helpful

Wong able to spread the prep over the course of a Sunday was great! Ice result too.

By: Nancy
Posted: May 01, 2017
Diet: Original
0 Helpful

Maybe we did something wrong, but the pork really had no flavor. And just a heads up to anyone doing a gluten free version: do not cook GF noodles per this recipe's instructions. They turn into a gluey mess.

By: Kate
Posted: Mar 31, 2017
Diet: Gluten-free
0 Helpful

I'd give this five stars if I could! Cheated because I had delicious frozen pulled pork, and brisket. I made the broth stovetop, by bringing it to a boil and then down to a simmer for two hours. Had to add another cup of beef broth at that point because of evaporation. Whisked in the miso and Ponzu. Did not strain out the veggies. Made the fresh snap peas as described, except added the whites of the green onions while cooking, instead of trashing them. Sauteed the shredded pork and sliced brisket in toasted sesame oil. Only then stir fried the noodles in sesame oil (accidentally bought fresh yakisoba, still delicious) for just a couple of minutes. I definitely recommend doing the noodles dead last, so they aren't overcooked when you serve. This dish was completely delicious even before we added the meat and a sliced hard boiled egg we had in the fridge. So so good, we especially loved the color and texture of the snap peas! (By the way, you have to remove the ends and vein on each pea when you prep). Couldn't believe my man raved about it, considering he's a ramen snob. You could throw in some frozen corn or other familiar veggies to make it even more kid friendly. Probably our favorite recipe!

By: Laurel
Posted: Feb 22, 2017
Diet: Original
0 Helpful

8 of 10. Really liked this. Used chicken broth and chicken instead of pork. Cooked much more quickly in skillet rather than crock pot. Added mushrooms to broth - next time use whole container rather than half. Used 8c broth for 5 servings. Used rice and millet ramen rather than wheat.

By: Robin
Posted: Aug 14, 2016
Diet: Original
0 Helpful

Husband loved it.

By: lindsay
Posted: Jun 04, 2016
Diet: Original
0 Helpful