4cupsreduced-sodium mushroom, chicken, or vegetable broth
3clovesgarlicminced
2teaspoonspeeled, grated fresh ginger rootgrated
1tablespoonsoy sauce
1tablespoon rice wine vinegar
½cupshitake mushroomssliced
2tablespoonsred pepperminced
9ounces ramen noodlesabout 3 packages
1tablespoonwhite miso pasteoptional
2cupsbok choy greensthinly sliced
Toppings for Ramen
4soft boiled eggs
1largecarrotgrated
2green onionschopped
1smallred pepperdiced
Sriracha
Dried Seaweedoptional
Instructions
Pour vegetable or mushroom stock into a large saucepan. Add in minced garlic, freshly grated ginger, soy sauce, rice wine vinegar, and miso if using. Bring the broth to a boil and reduce to a simmer.
Add in sliced mushrooms, red pepper, and bok choy into the broth, and simmer for 7-10 minutes, or until greens are wilted.
Add in packaged ramen noodles (discard seasoning pack) and cook according to package directions. Typically this is 2-3 minutes.
Dish up cooked ramen into serving bowls and top ramen as desired.
Video
Notes
Nutrition is calculated without toppings. Cabbage: Feel free to use sliced napa cabbage in place of bok choy greens. Ginger: Only freshly grated ginger root is recommended, NOT ground ginger powder. Adding Meat: To make a heartier version of ramen, add cooked shredded chicken, shrimp, or cooked and diced pork chops to the ramen along with the noodles to warm the meat through.Lower-Sodium: Use low-sodium broth and low-sodium soy sauce to help control the level of sodium in this ramen.More Broth: Feel free to double the broth, soy sauce, miso, garlic, ginger, and soy to create a ramen with a more broth-to-noodle ratio.Leftovers: Store any leftover ramen soup in an airtight container for up to 3 days. Reheat with additional broth and top as desired.