Cozy up with a warm, comforting, savory bowl of vegetarian ramen infused with mushrooms, miso, and loaded with toppings. A delicious dinner, easy and quick enough to make for a weeknight dinner for two!
Soft Boiled Eggs (optional): Bring a large pot of water to a boil; add the eggs and boil for 6 minutes. Remove and place in an ice bath, but keep the water for the noodles.
Ramen Noodles: Bring the water back to a boil and add the noodles. Cook for 2-3 minutes (or according to package directions) until just al dente. Don’t overcook; the broth will cook them a little more. Drain, rinse and set noodles aside until ready to assemble bowls.
Broth: In the same pot as the noodles, or a new large pot, heat olive oil over medium heat. Add garlic and ginger, stirring for 1 minute until fragrant. Add the dried mushrooms and stir to coat.
Stir in the soy sauce, rice cooking wine, miso, and vegetable broth. Simmer for 8-10 minutes until mushrooms are soft. Add bok choy and continue to cook for approximately 2-3 minutes until tender.
Assembly: divide the noodles evenly among two bowls. Pour the broth (with mushrooms and bok choy) on top of the noodles. Top with soft boiled egg halves and additional toppings, as desired.