Spicy Mushroom Ramen with Bok Choy (Print-Friendly Version)
Oyster mushrooms, ginger and scallions season this vegetable-broth ramen. Measure the mushrooms by the listed cup quantity rather than the inconsistent ounce conversion. Cook the noodles according to their package and add the bok choy where it can simmer without being buried under a dry noodle block.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ For the Ramen
01 -
2 tablespoons neutral oil
02 -
3/4–1 cup shredded oyster mushrooms
03 -
3-4 cloves garlic, minced
04 -
1 inch ginger, minced
05 -
2-3 scallions, thinly sliced (white and green parts separated)
06 -
4-5 cups low-salt vegetable broth
07 -
2 tablespoons tomato paste
08 -
3 tablespoons Sriracha or 1 tablespoon gochujang
09 -
2-3 tablespoons low-sodium soy sauce
10 -
125 g uncooked ramen noodles (4.5 oz)
11 -
1 bok choy, sliced in half
→ Topping Ideas
12 -
Chopped green onions
13 -
Chili garlic sauce
14 -
Cooked and shelled edamame
15 -
Shredded nori sheets
16 -
Sesame seeds
17 -
Crispy tofu or tempeh
# How to Make It:
01 -
Wash and prepare the mushrooms, bok choy and aromatics.
02 -
Heat the oil in a pot and soften garlic, ginger and scallion whites briefly without darkening.
03 -
Stir in tomato paste for about a minute. Add shredded mushrooms and cook until they begin to soften.
04 -
Stir in the chosen chili sauce and the lower soy-sauce amount.
05 -
Pour in four cups of vegetable broth and bring to a simmer. Add dry noodles and the firmer bok choy stems, following the noodle package timing.
06 -
Add tender leaves near the end and continue until everything is cooked.
07 -
Taste and add remaining broth or soy sauce only as needed. Serve immediately with scallion greens and prepared optional toppings.