Dishing Up the Dirt

Bok Choy & Turnip Miso-Ramen with Soy Sauce Eggs

This recipe is dedicated to all of our amazing CSA members who received quite a bit of bok choy, turnips and radishes in their first farm share of the season. They’ll be getting more of these tasty ingredients in the weeks to come and I love creating simple, fresh recipes that they can whip up with the ingredients they receive from Tumbleweed Farm. And heck, you don’t have to be a CSA member to re-create this ramen. Grab all the ingredients at your neighborhood farmers market (or grocery store) and get cooking!

The soy sauce eggs are a game changer in our house. We’ve been hard boiling a lot of eggs to keep on hand when we’re too busy to sit down for a proper lunch and need instant fuel. The eggs are marinated in a mixture of soy sauce, vinegar and a pinch of sugar. They are next level and I hope you all love them as much as we do. They’re great added to soups, salads, toast or eaten straight up!

Just a quick note about the recipe–the prep-time doesn’t include the marinating time for the eggs. The eggs need at least 2 hours to soak up all the flavors from the marinade so plan accordingly! Also, when you’re done marinating the eggs keep the leftover marinade and use it for other dishes–it’s really tasty and lasts a while in the fridge!

Cheers from Tumbleweed Farm

Bok Choy & Turnip Miso-Ramen with Soy Sauce Eggs

Prep Time: 20 minutes    Cook Time: 30 minutes    Serves: 4

Soy Eggs
  • 1/2 cup water
  • 3/4 cup reduced sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 teaspoons sugar
  • 6 hard boiled (or soft boiled) eggs, peeled
Ramen:
  • 6 ounces ramen noodles
  • 1 Tablespoon toasted sesame oil
  • 4 garlic scapes, diced (can sub with garlic cloves)
  • 1 Tablespoon freshly grated ginger
  • 4 cups water
  • 3 Tablespoons white miso paste
  • 1 1/2 Tablespoons reduced sodium soy sauce
  • 1 teaspoon chili paste
  • 1 small bunch of salad turnips, greens removed (save for another use) and cut into 1/2 inch chunks
  • 1-2 heads of baby bok choy, stems roughly chopped and greens cut into thin strips (about 8 cups)
  • 3-4 radishes, thinly sliced
  • handful of micro greens
  • toasted sesame seeds for serving
  • salt and pepper to taste

Preparation

  1. Whisk together the water, soy sauce, vinegar and sugar in a deep bowl. Add the hard boiled eggs and marinated in the fridge for 2 hours, make sure all the eggs are submerged in the soy mixture.
  2.  Cook the ramen noodles in a pot of boiling water until al dente. Drain and set aside.
  3. In a large dutch oven or saucepan heat the sesame oil over medium heat. Add the garlic scapes and ginger and cook, stirring often, until fragrant. About 3 minutes. Add the water, miso, soy sauce, chili paste and turnips. Bring to a boil. Reduce heat to medium-low, and simmer until the turnips are tender, about 15 minutes. Stir in the bok choy stems and cook for about 3 minutes longer. Add the leaves and continue to simmer until tender, about 3 minutes. Add the ramen noodles and stir well.
  4. Remove the eggs from the marinade and slice in half. Set aside.
  5. Divide the soup between bowls, top with radishes, toasted sesame seeds, micro greens and the soy eggs. Sprinkle with salt and pepper to taste and enjoy.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go


Leave a Reply

Sign up

Fresh recipies delivered to your inbox!