A Weeknight Vegetarian Ramen Bowl recipe flavored with bok choy and shiitake mushrooms. Made with supermarket-bought fresh ramen noodles, this dish is a life-saver when you are short on time, but still want to feed your family with a healthy and filling meal.
I have always been a fan of ramen noodles. You know, those dried noodles with different flavors that they sell in supermarkets. Their convenience is hard to beat: Pour hot water into the cup and have a tasty and filling fare in less than 5 minutes. But let’s face it, they are not the healthiest of meals. With all kinds of additives, preservatives, sugar and salt they come with a lot of baggage.
Dried Noodles versus Fresh Noodles:
For that reason, I stopped buying dried ramen noodles and decided to no longer use them in my cooking. However, this all changed a few months ago when I discovered fresh ramen noodles in our local Whole Foods Market. Not knowing what to expect, I bought a few packs and made a quick ramen bowl dish on that night. Boy, was that a game changer. Now, I know I will never go back to the dried ramen noodles again.
If you are wondering, the name of the company is called Sun Noodle (this is not sponsored). They have a few different flavors, but I like the basic one called Kaedamama No 20. They sell them in 10 oz. portions, which is ideal for a weeknight meal. I usually buy a few and keep them in the freezer.
Now, I know you might not be living in an area where they sell this particular brand, but nowadays most supermarkets sell fresh ramen noodles. If you have never tried using fresh ramen noodles, give them a try and better yet, start with this super easy recipe I have here for you.
With this being said, this ramen bowl dish can be made with dried noodles as well. Simply swap fresh noodles with 4 packs of the dried ones.
About This Ramen Bowl Recipe:
As in most ramen noodle dishes, this recipe has 2 pots going at the same time: The first one is the broth that is made with vegetable stock, ginger, scallions, miso paste, and tamari (or soy sauce). The second one is a pot of boiling water to cook eggs and noodles. If you start them at the same time, it all comes together in 30 minutes or so.
Weeknight Vegetarian Ramen Bowl Toppings:
I topped my ramen bowl with shiitake mushrooms, baby bok choy, and eggs. The addition of bok choy compliments the earthy tones of shiitakes beautifully. I cooked my eggs with yolks still creamy but firm, which is how they are traditionally served. However, you can cook them anyway you like. You can even top it off with a fried egg, if that is what you like.
What To Do With Leftovers:
The recipe below feeds 6 people. If you are feeding a smaller family and end up with leftovers, you can do one of two things: (1)Store the broth, noodles, and shiitakes separately and assemble as directed or (2) Mix broth, noodles and shiitakes in an airtight container and warm up right before serving. While the first method is probably the right way to do it, I stored our leftovers using the second method and it was still very good.Print
Weeknight Vegetarian Ramen Bowl
A weeknight vegetarian ramen bowl recipe flavored with shiitake mushrooms and bok choy. Ready in 30 minutes and great meal to feed a family of 6.
This recipe has been adapted with changes from a recipe in Real Simple (February 2018 issue) magazine.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 30 min
- Yield: 6 servings
- Category: Dinner
- Method: Cooking
- Cuisine: American
- 3 tablespoons vegetable oil, divided
- ½ pound shiitake mushrooms, wiped, stems removed and sliced
- 5 stalks of green onions (scallions), sliced, white and green parts* separated
- 2 tablespoons grated ginger, approximately 2 inches
- 4 cloves of garlic
- 6 cups of vegetable stock
- 2 tablespoons white miso paste
- 2 tablespoons tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 4 large eggs
- 10 oz. fresh ramen noodles (or 4 3-ounces packets dry ramen)
- 3 heads baby bok choy, rinsed and cut in half lengthwise
- 1 tablespoon toasted sesame seeds
- Heat 2 tablespoons vegetable oil in a large pot. Add in the shiitake mushrooms and cook, stirring frequently, until softened, 4-5 minutes. Transfer mushrooms onto a plate, cover with aluminum foil (to keep them warm), and set aside. Do not wash the pot.
- To make the miso broth: Heat the remaining 1 tablespoon oil in the now-empty pot. Add in the white parts of the green onions, ginger, and garlic. Cook, stirring constantly, for 2 minutes.Pour in the vegetable stock. Bring it to a boil.
- Meanwhile, place miso paste into a bowl. Ladle ½ cup of the boiling liquid and whisk until miso is completely dissolved. Add the mixture back into the pot along with tamari (or soy sauce) and sesame oil.
- To cook the eggs and noodles: Fill a large pot with water and bring it to a boil.
- Lower eggs into the pot and cook them for 8 minutes. Using a slotted spoon remove them from the pot and place them into a bowl of ice water and set aside.
- Bring the water back to a boil.
- Add the noodles and bok choy and cook them until they are al-dente and bok choy turned bright green (and softened), 3-4 minutes. Drain.
- In the meantime, peel the eggs and halve them lengthwise.
- To assemble: Place noodles and bok choy in a bowl, pour some miso stock over it and top it off with shiitake mushrooms and eggs. Garnish with the reserved green parts of the scallions and sesame seeds.
- * Reserve some of the green parts to use as garnish and use the rest somewhere else.
- If you have any leftovers, you can do one of two things: (1)Store the broth, noodles, and shiitakes separately and assemble as directed or (2) Mix broth, noodles and shiitakes in an airtight container and warm up right before serving. While the first method is probably the right way of doing it, I stored our leftovers using the second method and it was still very good.
- Serving Size: 1
- Calories: 343
- Sugar: 4g
- Sodium: 1009.7mg
- Fat: 11.8g
- Carbohydrates: 49.4g
- Fiber: 4.5g
- Protein: 14.3g
- Cholesterol: 127.5mg