Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 8 ounces cremini mushrooms sliced
- 4 cups vegetable broth
- 1 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons white miso paste
- 2 cups baby bok choy chopped
- 1 cup shredded carrots
- 2 green onions thinly sliced (white and green parts separated)
- 8 ounces ramen noodles discard seasoning packets if using instant ramen
- 1 tablespoon chili garlic sauce or sriracha optional
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
- Stir in the sliced mushrooms to the pot. Cook for 5-6 minutes until the mushrooms are tender and lightly browned.
- Pour in the vegetable broth and let it boil. Lower the heat to medium-low and mix in the soy sauce and miso paste until fully dissolved.
- Mix in the chopped bok choy, shredded carrots, and the white parts of the green onions to the broth. Simmer for 5-7 minutes until the vegetables are tender.
- Add the ramen noodles to the broth and cook according to package instructions, usually about 3 minutes, until the noodles are tender.
- Add the chili garlic sauce or sriracha, if using, to taste.
- Ladle the ramen into bowls. Garnish with the green parts of the green onions.
