Black Garlic Shoyu Ramen
Blue ApronVegetarian
✓ Available this week · Jul 13 – Jul 19, 2026
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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Japanese
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Bring a medium pot of salted water to a boil. Add the eggs and cook exactly 6 minutes. Drain and rinse under cold water 30-60 seconds to stop cooking. Refill the pot with salted water and return to a boil. Peel the eggs when cool enough to handle and keep warm.
2
While the eggs cook, rinse and dry all produce. Discard the mushroom stems and thinly slice the caps. Peel and mince the black garlic and ginger. Trim the scallion root ends and thinly slice on an angle, keeping the white bases and green tops separate. Snap the stem ends off the green beans and halve lengthwise.
3
Heat 2 teaspoons olive oil in a large high-sided pan or pot over medium-high. Add the mushrooms and cook stirring occasionally 4-6 minutes until browned and crispy.
4
Add the black garlic, ginger, white scallion bases, and sesame oil to the pan. Cook stirring occasionally 30 seconds to 1 minute until fragrant. Add the ponzu sauce, soy glaze, and 3 cups water. Bring to a simmer and cook stirring occasionally 4-6 minutes until combined. Remove from heat. Taste and season with salt and pepper.
5
Fill a medium bowl with ice water. Add the green beans to the boiling water and cook 3-4 minutes until bright green and slightly softened. Transfer to the ice water with a slotted spoon (keep the water boiling). Let stand until completely cool, then drain.
6
Add the noodles to the boiling water, stirring gently to separate. Cook 2-3 minutes until tender. Drain and rinse under warm water to prevent sticking. Divide the noodles and broth between 2 bowls. Halve the peeled eggs; season with pepper and as much sea salt as you like. Top with the eggs and blanched green beans. Garnish with the green scallion tops and furikake.
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Blue Apron
Black Garlic Shoyu Ramen
Blue Apron puts Black Garlic Shoyu Ramen with with Green Beans & Shiitake Mushrooms on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
Ramen is a Japanese noodle dish. It is a part of Japanese Chinese cuisine. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Bring a medium pot of salted water to a boil. Add the eggs and cook exactly 6 minutes. Drain and rinse under cold water 30-60 seconds to stop cooking. Refill the pot with salted water and return to a boil. Peel the eggs when cool enough to handle and keep warm.
- While the eggs cook, rinse and dry all produce. Discard the mushroom stems and thinly slice the caps. Peel and mince the black garlic and ginger. Trim the scallion root ends and thinly slice on an angle, keeping the white bases and green tops separate. Snap the stem ends off the green beans and halve lengthwise.
- Heat 2 teaspoons olive oil in a large high-sided pan or pot over medium-high. Add the mushrooms and cook stirring occasionally 4-6 minutes until browned and crispy.
- Add the black garlic, ginger, white scallion bases, and sesame oil to the pan. Cook stirring occasionally 30 seconds to 1 minute until fragrant. Add the ponzu sauce, soy glaze, and 3 cups water. Bring to a simmer and cook stirring occasionally 4-6 minutes until combined. Remove from heat. Taste and season with salt and pepper.
- Fill a medium bowl with ice water. Add the green beans to the boiling water and cook 3-4 minutes until bright green and slightly softened. Transfer to the ice water with a slotted spoon (keep the water boiling). Let stand until completely cool, then drain.
- Add the noodles to the boiling water, stirring gently to separate. Cook 2-3 minutes until tender. Drain and rinse under warm water to prevent sticking. Divide the noodles and broth between 2 bowls. Halve the peeled eggs; season with pepper and as much sea salt as you like. Top with the eggs and blanched green beans. Garnish with the green scallion tops and furikake.
Black Garlic Shoyu Ramen is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Black Garlic Shoyu Ramen?
Black Garlic Shoyu Ramen is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Black Garlic Shoyu Ramen japanese?
Black Garlic Shoyu Ramen is tagged as Japanese on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Black Garlic Shoyu Ramen take to prepare?
Black Garlic Shoyu Ramen is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
Sources: Wikipedia
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Brand: Blue Apron
Servings: 2
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