Garlic Ginger Ramen with (any) Mushrooms


9/29/20231 min read

Ginger Garlic Ramen with Bok Choy & Mushrooms


  • 3 TBSP EVOO (extra virgin Olive oil)

  • 2-3 tsp chopped Fresh ginger

  • 6 cloves chopped garlic

  • 1 tsp siracha (to taste)

  • 1 TBSP soy sauce (to taste)

  • oyster mushrooms (or shiitake, baby bella, cremini, white button)

  • 3 quarts miso, mushroom or vegetable broth - miso paste can also be used

  • 8-10 oz ramen noodles

  • baby bok choy (any greens can be used leeks, spinach, kale, swiss chard, broccoli)

  • extra firm tofu (optional), pressed and cut into small cubes

  • fresh scallions, sliced

  • soft boiled egg (optional for serving)


  1. Add olive oil to a large soup pot and heat over medium. Add ginger, garlic, soy sauce, & siracha to pot. Slice mushrooms in smaller pieces and saute until reduced, 10-15 minutes.

  2. Add broth and bring to boil. Taste broth, add miso paste (if using), soy sauce and siracha if needed, and salt & pepper. Add ramen noodles, cover and cook until al dente (just under done) about 8 minutes. Add bok choy and tofu, reduce heat and let simmer until bok choy is soft.

  3. Remove from heat, top with fresh scallions and soft egg.