Veggie-Filled Miso Ramen with Soft-Boiled Egg

 
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Thank you to Mike’s Mighty Good Ramen for sponsoring this post! All views expressed here are my own

The weather is cooling down (finally), and even though I can eat ramen all year round (and let’s be honest, I do). soup season is here! Many of you are probably familiar now with my love for Mike’s Mighty Good Craft Ramen, but I always use them as a base and then add in some veggies and protein for a full meal.

The reason I like Mike’s Mighty Good so much is their simple ingredients. Their noodles are organic, and they are steamed, not fried. The ramen is flavorful, not overly-salty, and they have vegetarian and vegan options!

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This ramen bowl uses the Mike’s Mighy Good Savory Miso Ramen pillow pack and includes soft-boiled egg, mushrooms, kale, cucumber, and chiles. Lots of flavor in a dish that requires minimal effort.

If you are interested in trying out Mike’s Mighty Good, I’ve gotchu! If you use code KALEMEMAYBE, you’ll get 15% off when ordering directly from their site! And now onto the good stuff:

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Ingredients (serves 1)

  • 1 egg

  • 1 tablespoon oil (sesame or olive)

  • 1/4 cup oyster mushrooms

  • 1/2 cup roughly chopped kale leaves

  • 1/2 Persian cucumber, cut into thin slices

  • 1 stalk green onion, thinly sliced

  • 1 teaspoon chile oil/sauce

  • 1 packet Mike’s Mighty Good Savory Miso Ramen

1. Heat up a few inches of water in a small pot. Bring to a boil, and carefully add the egg to the pot. Keep the water boiling and boil the egg for 6 minutes. Remove and add to a bowl of ice water to chill.

2. While egg is cooking, heat up olive oil in a medium pan on medium-low heat. Add mushrooms and kale and saute for 3-4 minutes until soft.

3. Prepare ramen according to package. Transfer to a bowl, and top with peeled egg, mushrooms and kale, cucumber, green onion, and chili sauce. Serve warm.

Carina WolffComment