Vegetable Ramen With Mushrooms And Bok Choy
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A quick and flavorful vegetable ramen with shiitake mushrooms, bok choy, and snow peas in a ginger-soy broth, topped with a soft-boiled egg.
Ingredients
- 3 scallions
- 1 ginger peeled and very thinly sliced
- 5 tbsp low-sodium tamari or soy sauce
- 3/8 lbs ramen noodles
- 3/8 lbs shiitake mushroom caps thinly sliced
- 2 heads baby bok choy stems thinly sliced and leaves halved lengthwise
- 1/4 lbs snow peas thinly sliced lengthwise
- 1 tbsp rice vinegar
- 2 large eggs soft-boiled, peeled and halved
- 1/2 cup cilantro sprigs
- red chile thinly sliced
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 4 mg
- Magnesium: 56.7 mg
- Phosphorus: 218 mg
- Potassium: 603 mg
- Zinc: 1.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 scallions
- 5 tbsp low-sodium tamari or soy sauce
- 3/8 lbs ramen noodles
- 1 tbsp rice vinegar
- 1/2 cup cilantro sprigs
Prepare
- 1 ginger, peeled and very thinly sliced
- 3/8 lbs shiitake mushroom caps, thinly sliced
- 2 heads baby bok choy, stems thinly sliced and leaves halved lengthwise
- 1/4 lbs snow peas, thinly sliced lengthwise
- 2 large eggs, soft-boiled, peeled and halved
- red chile, thinly sliced
Let's Cook
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Step 1.
Slice the white parts of the scallions (reserve the green parts for later). Place the white scallion pieces in a large pot along with the peeled and very thinly sliced ginger and 8 cups of water. Bring to a boil over high heat.
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Step 2.
Stir in the low-sodium tamari or soy sauce. Add the ramen noodles and cook according to package directions. Three minutes after adding the noodles, add the thinly sliced shiitake mushroom caps and the bok choy (stems thinly sliced, leaves halved lengthwise). Continue cooking until noodles are tender and vegetables are crisp-tender.
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Step 3.
Remove the pot from heat. Stir in the thinly sliced snow peas and the rice vinegar.
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Step 4.
Divide the soup among 4 bowls. Place one soft-boiled egg half on top of each bowl. Slice the reserved scallion greens and sprinkle over the soup along with the cilantro sprigs and thinly sliced red chile, to taste.