Dairy-Free Ramen with Shiitake Mushrooms and Bok Choy

Ingredients

• about 28.4 g 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
• about 340 g Ramen Noodles (Gluten-Free)
• 2 heads Bok Choy
• 2 stalks Green Onions
• 4 large Soft-Boiled Eggs
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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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