Easy Mushroom and Bok Choy Miso Ramen Noodle Soup

🧂 Ingredients

• 5 ounces Shiitake mushrooms

  sliced
• 1 small shallot

  minced
• 4 cloves garlic

  minced
• 1 tablespoon fresh grated ginger
• 3 scallions

  thinly sliced, white and green parts separated
• 3 whole baby bok choy
• 4 cups vegetable broth

  or chicken broth
• 2 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 4 ounces ramen noodles
• 1 teaspoon sesame seeds
• 2 soft boiled eggs

  optional
• 1 tablespoon avocado oil

  or vegetable oil

Instructions

• 1 Wipe mushrooms clean with a damp paper towel, remove tough stems and slice into
  ¼ inch slices. Finely mince shallot and garlic cloves and thinly slice
  scallions, keeping the white and green parts separate. Slice the baby bok choy
  in half lengthwise down the middle and then into quarters. Remove the tough end
  but keep the vegetable intact.
• 2 In a soup pot, heat a tablespoon of oil over medium high heat. Add slices
  mushrooms to hot pan and stir to coat in oil. Cook undisturbed for 2-3 minutes
  until mushrooms brown, stir and cook for another 1-2 minutes. Remove mushrooms
  from pot with a slotted spoon and set aside on a plate.
• 3 To the same pot, add a little bit more oil if needed, reduce heat to medium and
  add in minced shallot and white part of scallions. Saute for 1-2 minutes until
  softened and translucent. Use a wooden spoon to scrape up any browned bits from
  the bottom of the pot.
• 4 Add in minced garlic and grated ginger and cook for about a minute until
  fragrant. Pour in broth, stir in miso paste and bring to a gentle simmer for
  about five minutes. Stir in soy sauce and rice vinegar.
• 5 Add bok choy to the broth and simmer for 1-2 minutes. Add in ramen noodles and
  cook until noodles are done and bok choy is tender.
• 6 Divide broth, veggies and noodles between two big bowls. Top with mushrooms,
  soft boiled eggs, sesame seeds, green parts of scallions and sriracha or chili
  garlic paste.

Nutrition Info