| 2 Servings | 640 Cals/serving |

Ingredients 

• 2 Cage-Free Farm Eggs
• ½ lb. Fresh Ramen Noodles
• 4 oz. Cremini Mushrooms
• 3 cloves Garlic
• 2 Scallions
• ½ lb. Red Cabbage
• 2 Tbsps. Mirin
• 2 tsps. Barley Miso Paste
• 1 1-Inch Piece Ginger
• 1 Tbsp. Gochujang
• 1 Tbsp. Soy Sauce
• 1 tsp Smoked Dulse

You can find some of your ingredients in store!

Noodles 

Soy Sauce

Barley Miso Paste

 Kitchen Tools

• Strainer
• Large Pan
• Small Pot
• Wooden Spoon

Step-by-step

Step 1:

Wash and dry the fresh produce.
Heat a medium pot of water to boiling on high.
Cut out and discard the cabbage core; thinly slice the leaves.
Cut off and discard the mushroom stems; thinly slice the caps.
Peel and mince the garlic.

Step 2: 

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Step 3:

While the cabbage cooks, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Refill the pot with water and heat to boiling on high.

Step 4:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 5 to 6 minutes, or until browned. Add the mirin (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Step 5:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the miso paste, smoked dulse and 3 cups of water; season with salt and pepper to taste. Once simmering, cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add as much of the soy sauce as you'd like; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

Turn off the heat and stir in the cooked mushrooms. Season with salt and pepper to taste.

Step 6:

Add the noodles to the pot of boiling water. Cook, stirring gently to separate, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Divide the drained noodles and broth between 2 bowls. Transfer the peeled eggs to a cutting board and cut in half. Top the noodles with the cooked cabbage and eggs. Garnish with the green tops of the scallions. 

Enjoy!