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- Yield 4 servings 1x
White and brown beech mushrooms, bok choy and ramen simmer in a savory miso broth flavored with ginger, garlic and a touch of chili. Cozy, satisfying and ready in minutes.
Ingredients
Scale
- 4 cups vegetable stock
- 1 tablespoon minced ginger
- 1 red chili pepper, finely sliced
- 1 garlic clove, minced
- 2 1/2 tablespoons white miso paste
- 2 (3.5-oz) packs instant ramen noodles, seasoning packet not needed
- 8 ounces white & brown beech mushrooms
- 4 green onions, sliced, white and green separated
- 2 heads bok choy, chopped
- 2 teaspoons soy sauce, or to taste
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- In a soup pot, add the stock with ginger, chili, garlic and miso paste. Stir and allow to simmer over low heat, for about 10 minutes.
- Stir in the ramen, mushrooms, white parts of the onions, and bok choy.
- Continue to simmer until the ramen is cooked to al dente and the mushrooms are tender, about 3-4 minutes.
- Add the soy sauce and sesame oil and mix well to combine.
- Ladle into bowls and garnish with the onions’ green parts and sesame seeds.
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