Ingredients

The following ingredients have 2 Servings
  • 4 oz sliced baby portobello mushrooms
  • 4 oz mixed gourmet mushrooms (baby bella, shiitake, and oyster mushrooms)
  • 2 carrots
  • 2 cloves garlic
  • 1 jalapeño
  • 2-3 green onion stalks ((scallions))
  • 2-3 cups thinly sliced bok choy
  • 2 tsp avocado oil ((divided))
  • 1 tsp sesame oil
  • 4 cups low-sodium vegetable broth
  • 1 TBSP Sriracha (plus extra to taste)
  • 2 TBSP low-sodium soy sauce (or season to taste)
  • 4 ounces uncooked ramen noodles ((see notes))

Instruction

  • Prep your veggies and measure out all ingredients. This dish comes together fast!
  • Peel and julienne or spiralize carrots. Thinly slice jalapeño. Peel and thinly slice garlic. Use a sharp knife to separate both the green onion and the bok choy into white and green portions. Thinly chop each and set aside.
  • In a large pan or skillet, bring 1 tsp avocado oil to medium-high heat and saute sliced portobello mushrooms until golden on each side. Sauteeing these first will get them extra golden and add amazing flavor to the ramen soup! Set aside.
  • Next bring a large pot to medium-high heat with remaining oil. I use half avocado oil and half sesame oil.
  • Add mixed fancy mushrooms, sliced jalapeño, garlic, and the sliced white portions of your bok choy and green onion. (Save the tender green parts for the end) Saute for approx. 4 minutes or until tender, adding the garlic towards the end and cooking an additional 30 seconds or until fragrant.
  • Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
  • Once boiling, add ramen noodles. Cook for approx 3-4 minutes or until ramen noodles are tender. Add the thinly sliced bok choy greens. Stir to separate noodles.
  • For tender carrot strips/noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
  • Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness. If you'd like a brothier soup bowl, add an extra cup or so of broth and increase soy sauce and/or Sriracha chili sauce to taste.
  • Ready to eat? Top ramen and broth with the sliced green onion tops, sauteed baby portobello mushrooms, and any extras your heart desires. You can check out the blog post for even more tasty topping ideas!