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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.


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


  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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  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!



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