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.

Grace Elkus
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

Nutrition Facts

338.3 calories; fat 13.8g; saturated fat 2.4g; cholesterol 186mg; carbohydrates 30.8g; fiber 7.3g; sugars 6.6g; protein 17.9g; sodium 1811.6mg.