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Gingery Miso Ramen with Shiitakes

No more sad desk or WFH lunches! This noodley, shroomy dish comes together in less than 10 minutes. Do not grab a bar. Eat this instead.

Chef's Tip: You can certainly garnish this however you'd like. Skip the eggs. Add avocado or leftover chicken... it all works, just have your stuff prepped and ready to go because the ramen cooks fast and you want to be ready to pounce.


  • 2 eggs

  • Cooking oil

  • 4-5 Shiitake mushrooms, roughly chopped

  • Salt

  • Haven's Kitchen Gingery Miso Sauce

  • 1½ cup water or broth

  • 10 oz fresh ramen noodles

  • Toasted sesame seeds

  • A bunch of cilantro, chopped

  • 3 scallions, thinly sliced

  • Lime wedge, for garnish


Step 1

Make the jammy eggs: Bring a saucepan of water to a boil over high heat. Once the water boils, add the eggs and cook for 6 minutes. Transfer eggs to a bowl of ice water, let them cool for a minute, then peel and set aside

Step 2

In the same saucepan over high heat, add a drizzle of oil. When the oil is shimmering, add most of the scallions, mushrooms, and a pinch of salt. Sauté until golden and starting to crisp, about 3 minutes. Add a squeeze of Gingery Miso Sauce to the pan and stir to combine

Step 3

Add the water or broth to the pan and bring to a boil. Once the water is simmering, add the ramen and cook for about 1½ minutes, stirring often

Step 4

Remove your noodles from the heat and transfer them to a bowl

Step 5

Garnish the bowl with the eggs cut in half, toasted sesame seeds, cilantro, the rest of the scallions, and a squeeze of lime

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