Description
This Easy Mushroom and Bok Choy Miso Ramen Noodle Soup is a comforting, umami-rich dish perfect for a quick weeknight meal. Featuring tender shiitake mushrooms, fresh baby bok choy, and silky ramen noodles in a flavorful miso-based broth, this recipe is both nourishing and satisfying. Enhanced with a hint of ginger, garlic, and topped with soft boiled eggs and sesame seeds, it’s a delightful and wholesome bowl of Japanese-inspired soup ready in just 25 minutes.
Ingredients
Vegetables and Aromatics
- 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, halved lengthwise and quartered
Broth and Flavorings
- 4 cups vegetable broth or chicken broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
Noodles and Garnishes
- 4 ounces ramen noodles
- 1 teaspoon sesame seeds
- 2 soft boiled eggs (optional)
- 1 tablespoon avocado oil or vegetable oil
Instructions
- Prepare Ingredients: Wipe the shiitake mushrooms clean with a damp paper towel and remove the tough stems. Slice mushrooms into 1/4 inch slices. Mince the shallot and garlic cloves finely. Thinly slice the scallions, keeping the white and green parts separate. Slice baby bok choy in half lengthwise and then into quarters, removing the tough end but keeping the leaves intact.
- Sauté Mushrooms: Heat 1 tablespoon of oil in a soup pot over medium-high heat. Add sliced mushrooms to the hot oil and stir to coat. Allow them to cook undisturbed for 2-3 minutes until browned, then stir and cook for another 1-2 minutes. Remove mushrooms from the pot with a slotted spoon and set aside on a plate.
- Sauté Aromatics: In the same pot, add a little more oil if needed and reduce heat to medium. Add minced shallot and the white parts of the scallions. Sauté for 1-2 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add Garlic and Ginger: Add minced garlic and grated ginger to the pot and cook for about 1 minute until fragrant. Pour in the broth and stir in the white miso paste, bringing the mixture to a gentle simmer. Let it simmer for about 5 minutes to develop flavor.
- Season Broth: Stir in the soy sauce and rice vinegar, blending all seasoning components evenly into the broth.
- Cook Bok Choy and Noodles: Add the prepared bok choy to the simmering broth and cook for 1-2 minutes until just tender. Then add the ramen noodles and cook until the noodles are tender and the bok choy is fully cooked.
- Assemble and Serve: Divide the broth, vegetables, and noodles evenly between two large bowls. Top with the sautéed mushrooms, soft boiled eggs if using, sprinkle sesame seeds, the green parts of the scallions, and finish with a drizzle of sriracha or chili garlic paste for some heat if desired. Serve immediately.
Notes
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
- Soft boiled eggs are optional but add great richness and texture to the dish.
- Adjust the spice level by adding more or less sriracha or chili garlic paste.
- Make sure not to overcook the noodles; they should be tender but springy.
- White miso paste has a mild flavor; if unavailable, yellow miso can be substituted but adjust quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
