Weeknight Vegetarian Ramen Bowl
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4.9
57 reviews
Excellent
Weeknight Vegetarian Ramen Bowl
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A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6. This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.
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Ingredients
- 3 tablespoons vegetable oil divided
- ½ pound Shiitake mushrooms wiped, stems removed and sliced
- 5 stalks of green onions scallions, sliced, white and green parts* separated
- 2 tablespoons grated ginger approximately 2 inches
- 4 cloves of garlic
- 6 cups of vegetable stock
- 2 tablespoons White miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 4 large eggs
- 10 oz. fresh ramen noodles or 4 3-ounces packets dry ramen
- 3 heads baby bok choy rinsed and cut in half lengthwise
- 1 tablespoon toasted sesame seeds
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Instructions
- Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
- To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
- Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
- To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
- Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
- Bring the water back to a boil.
- Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
- In the meantime, peel the eggs and halve them lengthwise.
- To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.
Notes
- eserve some of the green parts to use as garnish and use the rest somewhere else.
- * Reserve some of the green parts to use as garnish and use the rest somewhere else.
Nutrition Information
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Calories
383kcal
(19%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
109mg
(36%)
Sodium
2533mg
(106%)
Potassium
316mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3273IU
(65%)
Vitamin C
28mg
(31%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 2533mg | 106% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3273IU | 65% |
| Vitamin C | 28mg | 31% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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