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About the Dish

  • Sesame Oil

    Sesame Oil

  • Mushrooms


  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Rice Vinegar

    Rice Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Onion


  • Spring Onion

    Spring Onion

  • Ginger


  • PeachDish Salt

    PeachDish Salt

  • Miso Paste

    Miso Paste

  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • Tamari


  • Ramen Noodles

    Ramen Noodles

  • Shiso Leaf

    Shiso Leaf


In a bowl or container, cover eggs with hot tap water while you prepare your mise en place. This will ensure that they are warm throughout so that they cook evenly and quickly.
Prepare your mise en place: Trim and discard base off beech mushrooms. Remove and discard shiitake stems; thinly slice caps. Peel, halve and thinly slice onions. Peel and mince ginger (you need 1 tablespoon of mince). Peel and mince 2 garlic cloves. Halve (if it’s a spring onion) Trim green onions; separate white and green parts. Cut green end into 2-inch pieces, and thinly slice lengthwise; thinly slice white end crosswise. Peel carrot, cut into 2-inch lengths, and run lengthwise across a grater to create 2-inch strands. Slice shiso leaf very thinly.
Heat a saucepan over medium high heat. Add 1 teaspoon sesame oil, then beech and shiitake mushrooms. Brown without stirring until golden on the first side, about 2 minutes. Stir briefly, and cook until thoroughly browned, about 3 minutes more. Transfer mushrooms to a small mixing bowl.
To the bowl of mushrooms add vinegar, sugar and shiso. Stir well to combine and dissolve sugar.
Return saucepan to medium heat and add remaining 1 teaspoon sesame oil, then onion. Cook while stirring occasionally, until translucent and lightly browned, about 4 minutes. Add garlic, green onion whites, ginger and 1/2 teaspoon PeachDish Salt. Cook, stirring, about 1 minute more.
Add 6 cups water and increase heat to high. When liquid comes to a boil gently drop in whole eggs in their shells, and cook 3-7 minutes (3 minutes will yield a very runny yolk and just-set white; 7 minutes will yield a fully set yolk). Use a slotted spoon to remove eggs from the liquid, and set aside while you cook the noodles. Reduce heat under saucepan to medium, and stir in miso paste, bouillon cube and 1 packet soy sauce. Add ramen noodles and cook, stirring occasionally, until springy but not soft, about 4 minutes.
While the noodles are cooking, carefully peel eggs.
To serve, taste and adjust seasoning of broth with PeachDish Salt, soy sauce and sriracha. Use tongs to transfer noodles to 2 deep soup bowls, then pour hot broth over the noodles. Nest an egg, carrots and green onion greens into their own spots around the bowl. Enjoy!