Weeknight Vegetarian Ramen Bowl
A Weeknight Vegetarian Ramen Bowl recipe featuring bok choy and shiitake mushrooms. Made with store-bought fresh ramen noodles, this dish is a lifesaver when you're short on time but still want to serve your family a healthy and satisfying meal.
Ingredients
- 3 tablespoons vegetable oil, divided
- ½ pound shiitake mushrooms, wiped, stems removed and sliced
- 5 stalks of green onions, scallions, sliced, white and green parts separated
- 2 tablespoons grated ginger, approximately 2 inches
- 4 cloves of garlic
- 6 cups of vegetable stock
- 2 tablespoons white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 4 large eggs
- 10 oz. fresh ramen noodles, or 4 3-ounces packets dry ramen
- 3 heads baby bok choy, rinsed and cut in half lengthwise
- 1 tablespoon toasted sesame seeds
Instructions
- Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
- To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes. Pour in the vegetable stock. Bring it to a boil.
- Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
- To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
- Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
- Bring the water back to a boil.
- Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
- In the meantime, peel the eggs and halve them lengthwise.
- To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.
Notes
- Reserve some of the green parts to use as garnish and use the rest somewhere else.
Nutrition
Calories: 383kcalCarbohydrates: 41gProtein: 12gFat: 20gSaturated Fat: 11gCholesterol: 109mgSodium: 2533mgPotassium: 316mgFiber: 3gSugar: 5gVitamin A: 3273IUVitamin C: 28mgCalcium: 119mgIron: 4mg
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