Ginger Garlic Ramen with Bok Choy & Mushrooms 

 

Ingredients

• 3 TBSP EVOO (extra virgin Olive oil)

• 2-3 tsp chopped Fresh ginger

• 6 cloves chopped garlic

• 1 tsp siracha (to taste)

• 1 TBSP soy sauce (to taste) 

• oyster mushrooms (or shiitake, baby bella, cremini, white button) 

• 3 quarts miso, mushroom or vegetable broth  - miso paste can also be used

• 8-10 oz ramen noodles 

• baby bok choy (any greens can be used leeks, spinach, kale, swiss chard, broccoli)

• extra firm tofu (optional), pressed and cut into small cubes

• fresh scallions, sliced

• soft boiled egg (optional for serving)

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Instructions

1. Add olive oil to a large soup pot and heat over medium. Add ginger, garlic, soy sauce, & siracha to pot. Slice mushrooms in smaller pieces and saute until reduced, 10-15 minutes.

2. Add broth and bring to boil. Taste broth, add miso paste (if using), soy sauce and siracha if needed, and salt & pepper. Add ramen noodles, cover and cook until al dente (just under done) about 8 minutes. Add bok choy and tofu, reduce heat and let simmer until bok choy is soft.

3. Remove from heat, top with fresh scallions and soft egg. 

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