Ramen bowls, poke bowls, noodle bowls, you name it—put a vibrant, veggie-packed meal into a bowl, and you’ve created an instant crowd-pleaser. This restaurant-worthy bowl comes together in just one pot, making the hands-on time a mere 10 minutes. Sesame oil, white miso, and fresh ginger flavor the broth, and quick-cooking udon noodles (thick wheat noodles) make it a hearty meal. To serve, scoop the bok choy and shiitake-packed soup into four soup bowls, then top with chopped scallion greens, halved soft-cooked eggs, and chile slices. Drizzle with sriracha for even more heat, if desired.
Heat oil in a large Dutch oven over medium-high. Slice scallions, separating white and green parts. Add white scallion slices and shiitakes to Dutch oven; cook, stirring often, until tender, about 6 minutes. Stir in broth, miso, and ginger; simmer 15 minutes. Add noodles and bok choy; simmer until noodles are softened, 3 to 4 minutes. Top servings with scallion greens, eggs, and chile slices.
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