Vegetable Ramen With Mushrooms And Bok Choy
10m prep 15m cook 25m ready
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
- 73.9 ml low-sodium tamari or soy sauce
- 170 g ramen noodles
- 170 g shiitake mushroom caps thinly sliced
- 2 heads baby bok choy stems thinly sliced and leaves halved lengthwise
- 113 g snow peas thinly sliced lengthwise
- 14.8 ml rice vinegar
- 2 large eggs soft-boiled, peeled and halved
- 118 ml 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
- 73.9 ml low-sodium tamari or soy sauce
- 170 g ramen noodles
- 14.8 ml rice vinegar
- 118 ml cilantro sprigs
Prepare
- 1 ginger, peeled and very thinly sliced
- 170 g shiitake mushroom caps, thinly sliced
- 2 heads baby bok choy, stems thinly sliced and leaves halved lengthwise
- 113 g 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.
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