Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 bunch scallions (sliced, whites and greens separated)
  • 1 carrot (large, peeled and chopped)
  • 3 ounces shiitake mushrooms (stems removed and sliced)
  • 1 tablespoon grated fresh ginger
  • 6 cups vegetable broth
  • 1 tablespoon soy sauce (low sodium or substitute tamari)
  • 16 ounces bok choy (stems and leaves separated, then sliced)
  • 4 ounces dry ramen noodles
  • 2 tablespoons white miso paste
  • 1 jalapeño pepper (small, sliced, for serving)
  • 4 soft boiled eggs (prepared, for serving)

Instruction

  • Add the olive oil to a large stockpot set over medium heat. When hot, add in the scallion whites, the carrot and the mushrooms. Cook for about 5 minutes, until softened. Add in the garlic and ginger, and cook for 30 seconds to 1 minute, until fragrant. Add in the broth, soy sauce and the bok choy stems. Bring the mixture just barely to a boil, then reduce the heat and simmer for 15 minutes.
  • Add in the the ramen noodles and bok choy leaves. Continue to simmer, adjusting the heat as needed, for about 4 to 6 minutes, or until the noodles are just tender. Remove from the heat. Carefully ladle a scoop of the broth into a small bowl. Add in the miso paste and whisk to combine. Add the mixture back to the pot and stir to combine. Taste and adjust seasonings as desired.
  • Serve the ramen topped with the scallion greens, sliced jalapeño and soft boiled eggs.