Gluten-Free, Vegetarian Miso Mushroom Ramen with Bok Choy

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Coconut Oil

2

Large Shallots , thinly sliced

2 cloves

Large Garlic , minced

340 g

Cremini Mushrooms , quartered, thinly sliced

or Shiitake, Portobello, or Any Mixed Mushrooms

60 mL

Gluten-Free Tamari Soy Sauce

or Gluten Free Soy Sauce

1.9 L

Mushroom Broth

2 pckg

Gluten-Free Brown Rice Ramen Noodles

70 g

Red Miso Paste

15 g

Sriracha

4

Baby Bok Choy , thinly sliced

1 bunch

Scallions , thinly sliced

4

Eggs

Cooking Instructions

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Step 1

In a large Dutch oven, stockpot or saucepan, heat the Coconut Oil (15 mL) over a medium-high flame. Add the Shallots (2) , Garlic (2 cloves) , and Cremini Mushrooms (340 g) . Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.

Step 2

Pour in the Gluten-Free Tamari Soy Sauce (60 mL) 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.

Step 3

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