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, 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(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)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
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