Easy Mushroom and Bok Choy Miso Ramen Noodle Soup
A fast and flavorful vegetarian noodle soup with shiitake mushrooms and bok choy. Simple, cozy, and made for weeknights!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 oz Shiitake mushrooms sliced
- 1 Shallot minced
- 4 cloves Garlic minced
- 1 tablespoon Fresh grated ginger
- 3 Scallions white and green parts separated
- 3 Baby bok choy halved
- 4 cups Vegetable or chicken broth
- 2 tablespoons White miso paste
- 2 tablespoons Soy sauce
- 1 tablespoon Unseasoned rice vinegar
- 4 oz Ramen noodles cooked separately
- 1 teaspoon Sesame seeds
- 2 Soft boiled eggs optional
- 1 tablespoon Avocado or vegetable oil
Instructions
Instructions
- Heat oil in pressure cooker over medium; add shallot, garlic, ginger, and white parts of scallions and sauté for 2-3 minutes.
- Add shiitake mushrooms and cook 5-7 minutes until softened.
- Add broth, miso paste, soy sauce, and rice vinegar. Stir and bring to simmer.
- Place sliced bok choy in pot and simmer for 5 minutes.
- Cook ramen noodles separately per package directions until just tender.
- Combine broth mixture with noodles in bowls. Top with soft boiled eggs, scallion greens, and sesame seeds.
Notes
For extra heat, drizzle with sriracha or chili garlic paste. Perfect soft boiled eggs make this even cozier.