Gone are the days when ramen meant instant noodles and a sodium-laden seasoning packet. Not only is homemade ramen easy and healthy, but it's ready in just a half hour. The base of our vegetarian version is a rich miso broth, flavored with ginger and garlic. Earthy mushrooms and a creamy soft-boiled egg make it a substantial main. If you can't find fresh ramen noodles, use dried—just ditch that salty flavor packet.
4 teaspoons vegetable oil, divided
⅓ lb shiitake mushrooms, stems removed
4 bunch scallions, sliced, white and green parts separated
1 3/4-inch piece fresh ginger, peeled and finely chopped
3 cloves garlic, chopped
6 cups vegetable broth
2 tablespoons white miso
1 tablespoon plus 1 tsp. tamari or soy sauce
2 teaspoons toasted sesame oil
4 large eggs
12 oz. fresh ramen noodles or 4 3-oz. packets dry ramen
2 heads baby bok choy, quartered lengthwise
2 teaspoons toasted sesame seeds
2 teaspoons crushed red pepper flakes
Toasted nori, for garnish (optional)
Sat fat 2.44g
How to Make It
Heat 2 teaspoons vegetable oil in a large saucepan over medium-high. Add mushrooms and cook until beginning to brown, about 4 minutes. Remove from pot.
Reduce heat to medium and add remaining 2 teaspoons oil to pot. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add broth and bring to a simmer.
Remove a ladleful of broth from the pot and transfer to a small bowl; add miso and whisk until smooth. Return to pot; add tamari and sesame oil.
Lower eggs into a large pot of gently boiling water; cook for 6 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Set aside.
Return water to a boil. Add noodles and bok choy; cook until noodles are al dente and bok choy turns bright green, 2 to 3 minutes. Drain; remove bok choy. Rinse noodles under cold water, then drain again. Divide noodles and bok choy among bowls.
Peel eggs and halve lengthwise.
Pour broth over noodles. Top with mushrooms, eggs, and scallion greens. Roughly chop sesame seeds and red pepper flakes; sprinkle over bowls. Crumble nori over each bowl, if desired.
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