Easy Mushroom and Bok Choy Miso Ramen Noodle Soup

Large white bowl of mushroom and bok choy ramen noodle soup with chopsticks.

5 from 2 votes

Easy Mushroom and Bok Choy Miso Ramen Noodle Soup

A fast and flavorful vegetarian ramen noodle soup. Loaded with Shiitake mushrooms and baby bok choy, this easy vegetarian recipe will quickly become a weeknight favorite.

Prep Time5

Cook Time20

Course: Main, Main Course, Mains, Soups & Stews

Cuisine: American, Japanese

Servings:

Calories: 526kcal

Author: Jessica

Ingredients

5 ounces Shiitake mushrooms sliced
1 small shallot minced
4 cloves garlic minced
1 tablespoon fresh grated ginger
3 scallions thinly sliced, white and green parts separated
3 whole baby bok choy
4 cups vegetable broth or chicken broth
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
4 ounces ramen noodles
1 teaspoon sesame seeds
2 soft boiled eggs optional
1 tablespoon avocado oil or vegetable oil

Instructions

Wipe mushrooms clean with a damp paper towel, remove tough stems and slice into ¼ inch slices. Finely mince shallot and garlic cloves and thinly slice scallions, keeping the white and green parts separate. Slice the baby bok choy in half lengthwise down the middle and then into quarters. Remove the tough end but keep the vegetable intact.
In a soup pot, heat a tablespoon of oil over medium high heat. Add slices mushrooms to hot pan and stir to coat in oil. Cook undisturbed for 2-3 minutes until mushrooms brown, stir and cook for another 1-2 minutes. Remove mushrooms from pot with a slotted spoon and set aside on a plate.
To the same pot, add a little bit more oil if needed, reduce heat to medium and add in minced shallot and white part of scallions. Saute for 1-2 minutes until softened and translucent. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add in minced garlic and grated ginger and cook for about a minute until fragrant. Pour in broth, stir in miso paste and bring to a gentle simmer for about five minutes. Stir in soy sauce and rice vinegar.
Add bok choy to the broth and simmer for 1-2 minutes. Add in ramen noodles and cook until noodles are done and bok choy is tender.
Divide broth, veggies and noodles between two big bowls. Top with mushrooms, soft boiled eggs, sesame seeds, green parts of scallions and sriracha or chili garlic paste.

Notes

See post about how to make perfect soft boiled eggs.

Ramen noodles can be cooked separately and added to bowls when done.

Nutrition