



Ingredients
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)
4 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
Ingredients
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3 TBSP EVOO (extra virgin Olive oil)
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2-3 tsp chopped Fresh ginger
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6 cloves chopped garlic
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1 tsp siracha (to taste)
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1 TBSP soy sauce (to taste)
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oyster mushrooms (or shiitake, baby bella, cremini, white button)
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3 quarts miso, mushroom or vegetable broth - miso paste can also be used
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8-10 oz ramen noodles
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baby bok choy (any greens can be used leeks, spinach, kale, swiss chard, broccoli)
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extra firm tofu (optional), pressed and cut into small cubes
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fresh scallions, sliced
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soft boiled egg (optional for serving)
Instructions
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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.
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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.
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Remove from heat, top with fresh scallions and soft egg.