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32 oz Bone Broth (or vegetable broth)

3 cups tatsoi or Bok Choy 

2 large Purple Sweet potoatoes

3 medium carrots 

Mizuna Greens Mushroom Fennel Soup


3 cups  Mizuna Greens Mix 

1 bunch Pioppino Mushrooms

2 Fennel roots chopped up(roasted)

Garlic Cloves (roasted)

Fresh Basil 

1-2 Purple Sweet Potatoes

(optional- cilantro and parsley) 

salt and pepper to taste 

Broth- you can just use water like i did or if you have handy a bone, chicken, beef or vegetable broth as a base. 

Ginger Garlic Ramen with Bok Choy & Mushrooms 



  • 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)


  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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