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Dairy-Free Ramen with Shiitake Mushrooms and Bok Choy

A comforting bowl of dairy-free ramen with flavorful shiitake mushrooms and bok choy in a rich broth. A delicious and customizable Japanese-inspired soup.

20m prep + 30m cook4 servings
Contains eggContains wheatContains soyContains sesameDAIRY-free
420 cal|20g protein|55g carbs|15g fat|7g fiber

Ingredients

  • 1 oz Dried Shiitake Mushrooms
  • 6 cups Vegetable Broth
  • 2 tbsp Gluten-Free Soy Sauce
  • 1 tbsp Mirin (Sweet Rice Wine)
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 12 oz Ramen Noodles (Gluten-Free)
  • 2 heads Bok Choy
  • 2 stalks Green Onions
  • 4 large Soft-Boiled Eggs
  • 1 tsp Sesame Oil

Instructions

  1. 1Soak dried shiitake mushrooms in hot water for 20 minutes. Reserve the soaking liquid.
  2. 2In a large pot, combine vegetable broth, gluten-free soy sauce, mirin, minced garlic, and grated ginger. Add the soaked shiitake mushrooms and their soaking liquid. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. 3Cook gluten-free ramen noodles according to package instructions. Drain and set aside.
  4. 4Add chopped bok choy to the broth and cook until tender-crisp, about 2-3 minutes.
  5. 5Divide gluten-free ramen noodles into bowls and pour the broth with shiitake mushrooms and bok choy over the noodles.
  6. 6Garnish with green onions, soft-boiled eggs, and a drizzle of sesame oil.

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