Miso Vegetable Ramen

With Radish Sprouts, Oyster Mushrooms, and Sambal

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Rich in healthy probiotics and bursting with flavor, miso is the signature ingredient to making this vegetable-rich ramen so satiating. Delight your taste buds with the exotic flavors of bamboo shoots, oyster mushrooms, and chili threads, mingling with radishes, cabbage, snow peas, and ramen in a rich broth. This is a dish that is truly nourishing and makes a fantastic lunch the next day (that you'll actually be excited about).

In Your Box (serves 2)

  • 3 oz. Oyster Mushroom
  • 2 Green Onions
  • 1⅗ oz. Radishes
  • 2 Bamboo Shoots
  • Info
    5 Tbsp. Miso Paste - Gluten-Free
  • Info
    12 oz. Ramen Noodle Bricks
  • 2 oz. Snow Peas
  • 3 oz. Shredded Cabbage
  • 1 Tbsp. Chili Threads
  • 2 Tbsp. Sambal

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    512
  • Carbohydrates
    75g
  • Fat
    18g
  • Protein
    17g
  • Sodium
    3235mg

Recipe Steps

You Will Need

  • 2 Medium Pots
  • 1 Wire-Mesh Strainer
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Remove tough, woody stem from the bottom of mushrooms. Individually peel mushrooms apart. Slice green onions on a bias (angle). Slice radishes into thin rounds. Drain the bamboo shoots.

  • 2

    Make the Broth

    Bring a medium pot with 5 cups of a water to a boil. When water is at a rapid boil, whisk in the miso until a cloudy broth forms. Reduce heat to a low simmer, cover, and set aside.

  • 3

    Cook the Noodles

    In another medium pan, bring 2 cups of water to a boil. Once boiling, add the ramen noodle bricks and cook until al dente, about 4-5 minutes. Watch carefully as noodles cook quickly. Drain noodles and set aside.

  • 4

    Plate the Dish

    In a bowl, ladle a serving of cooked noodles. Arrange vegetables around the noodles, starting with the radishes, snow peas, bamboo shoots, mushrooms, cabbage mix, and green onions. Ladle miso broth over the noodles and vegetables, allowing a few minutes for the vegetables to be softened by the broth. Garnish with chili threads and Sambal.

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