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Ramen Miso Soup with Enoki Mushrooms and Baby Bok Choy

Ramen Miso Soup is a beloved dish that brings together rich flavors, hearty ingredients, and the comforting warmth of a well-crafted broth. This recipe for Ramen Miso Soup with Enoki Mushrooms and Baby Bok Choy is both delicious and easy to prepare, making it perfect for any home cook. The umami-packed miso broth, combined with tender ramen noodles, delicate enoki mushrooms, and crisp baby bok choy, creates a satisfying meal. Serve it with additional toppings like soft-boiled eggs or nori sheets for an extra layer of flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 350 kcal

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Ladle
  • 1 Knife
  • 1 Measuring cups and spoons
  • 1 Small bowl for dissolving miso

Ingredients
  

  • 2 tbsp Miso paste
  • 2 cups Vegetable Broth
  • 1 package (3 oz) Ramen Noodles
  • 1 cup Enoki Mushrooms Trimmed and Rinsed
  • 2 Baby Bok Choy Sliced Lengthwise and rinsed
  • 2 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Minced
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Vegetable Oil
  • 2 Green Onions Thinly sliced (separate white and green parts)
  • Optional toppings: soft-boiled eggs, nori sheets, sesame seeds, chili oil

Instructions
 

  • Prepare the Ingredients:
    Trim the root base of the enoki mushrooms and rinse them under cold water. Pat dry.Slice the baby bok choy lengthwise and rinse thoroughly to remove any dirt.Mince the garlic and ginger. Thinly slice the green onions, separating the white and green parts.
  • Cook the Aromatics:
    Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat.Add the minced garlic and ginger. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
    cook ginger
  • Build the Broth:
    Pour in 3 cups of vegetable broth. Add 2 tablespoons of miso paste, stirring until fully dissolved. This will form the savory base of your ramen.
    How to Make Classic Broth
  • Add the Vegetables and Noodles:
    Add the enoki mushrooms and sliced baby bok choy to the pot. Let them cook for 3-4 minutes until they start to soften.
  • Season the Broth:
    Stir in 1 tablespoon of soy sauce and 1 teaspoon of rice vinegar. Taste and adjust seasoning if needed.
  • Serve:
    Divide the noodles, mushrooms, and bok choy between two bowls. Ladle the hot broth over the top.Garnish with the green parts of the green onions and any optional toppings like soft-boiled eggs or nori sheets.Serve immediately and enjoy!

Video

Notes

  • Dissolve the Miso Properly: Dissolve miso paste in warm water before adding it to the soup to prevent clumps and ensure smooth consistency.
  • Cook Noodles Separately: For a clearer broth, cook the ramen noodles separately and add them to the soup just before serving.
  • Use Fresh Ingredients: Fresh garlic, ginger, and vegetables enhance the flavor and make a noticeable difference in the soup's taste.
  • Customize Your Toppings: Add toppings like sesame seeds, chili oil, or sautéed tofu to personalize your ramen bowl.
Keyword Comfort Food, Japanese Cuisine, Miso Soup, Quick And Easy, Ramen, Vegan