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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

  1. 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.
  2. Stir in the ramen, mushrooms, white parts of the onions, and bok choy.
  3. Continue to simmer until the ramen is cooked to al dente and the mushrooms are tender, about 3-4 minutes.
  4. Add the soy sauce and sesame oil and mix well to combine.
  5. Ladle into bowls and garnish with the onions’ green parts and sesame seeds.
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