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Recipe image for Weeknight Vegetarian Ramen Bowl with Shiitake Mushrooms and Bok Choy - Two ramen bowls photographed from the top view.

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.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 383kcal


  • 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.


Calories: 383kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 2533mg | Potassium: 316mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3273IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 4mg