Name: Gluten-Free, Vegetarian Miso Mushroom Ramen with Bok Choy
Total time: PT900.0S
Yield: 2
Ingredients: 1 tablespoon Coconut Oil; 2 Shallot; 2 clove Garlic; 12 ounce Cremini Mushroom; 1/4 cup Gluten-Free Tamari Soy Sauce; 2 quart Mushroom Broth; 2 package Gluten-Free Brown Rice Ramen Noodles; 1/4 cup Red Miso Paste; 2 teaspoon Sriracha; 4 Baby Bok Choy; 1 bunch Scallion; 4 Egg

Using pre-made mushroom broth and salty miso helps this gluten-free, vegetarian ramen recipe come together super-fast. It requires less than 15 minutes, one pot, and just a handful of ingredients. Also it is a much healthier alternative to the usual ramen bar pork bomb and much classier than anything made in a dorm room.

Beginner

Quick

Date Night

Gluten-Free, Vegetarian Miso Mushroom Ramen with Bok Choy

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Coconut Oil

tablespoon

Shallot

Garlic

clove

Cremini Mushroom

ounce

Gluten-Free Tamari Soy Sauce

Mushroom Broth

quart

Gluten-Free Brown Rice Ramen Noodles

package

Red Miso Paste

Sriracha

teaspoon

Baby Bok Choy

Scallion

bunch

Stove

In a large Dutch oven, stockpot or saucepan, heat the {@1:} over a medium-high flame. Add the {@2:}, {@3:}, and {@0:}. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.

In a large Dutch oven, stockpot or saucepan, heat the Coconut Oil (1 tablespoon) over a medium-high flame. Add the Shallot (2 N/A) [thinly sliced], Garlic (2 clove) [minced], and Cremini Mushroom (12 ounce) [quartered, thinly sliced]. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.

In a large Dutch oven, stockpot or saucepan, heat the Coconut Oil (1 Tbsp) over a medium-high flame. Add the Shallot (2), Garlic (2 cloves), and Cremini Mushroom (12 oz). Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.

Pour in the {@0:} and scrape up any brown bits that may have formed on the bottom of the pan. Cook 1 more minute, then remove half of the mushrooms to a bowl and set aside.

Pour in the Gluten-Free Tamari Soy Sauce (1/4 cup) and scrape up any brown bits that may have formed on the bottom of the pan. Cook 1 more minute, then remove half of the mushrooms to a bowl and set aside.

Prepare the soft boiled eggs. Bring the water to a boil. Then, reduce the water to a rapid simmer.

Add the {@0:} one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.

Add the Egg (4 N/A) one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.

Add the Egg (4) one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.

Add the {@1:} to the pot and bring to a simmer. Submerge the {@0:} in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).

Add the Mushroom Broth (2 quart) to the pot and bring to a simmer. Submerge the Gluten-Free Brown Rice Ramen Noodles (2 package) in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).

Add the Mushroom Broth (2 quarts) to the pot and bring to a simmer. Submerge the Gluten-Free Brown Rice Ramen Noodles (2 pckg) in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).

Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the {@0:} and {@3:} until dissolved. Ladle the ramen and broth into bowls and garnish with the {@1:}, {@2:}, and Eggs.

Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the Red Miso Paste (1/4 cup) and Sriracha (2 teaspoon) until dissolved. Ladle the ramen and broth into bowls and garnish with the Baby Bok Choy (4 N/A) [thinly sliced], Scallion (1 bunch) [thinly sliced], and Eggs.

Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the Red Miso Paste (1/4 cup) and Sriracha (2 tsp) until dissolved. Ladle the ramen and broth into bowls and garnish with the Baby Bok Choy (4), Scallion (1 bunch), and Eggs.

Gluten-Free, Vegetarian Miso Mushroom Ramen with Bok Choy

5.0

15MINS

$12.90

Ingredients

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Nutrition Per Serving

Cooking Instructions

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