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!
Bring a large pot of water to a boil; add the eggs and boil for 6 minutes. Remove the eggs using a slotted spoon and immediately place in an ice bath. Keep the boiled water in the pot to use for the noodles.
Ramen
Noodles: Bring the water used for the eggs back to a boil, then 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 (to save on dishes), 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 with the aromatics. 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 the bok choy is tender.
Assembly: Divide the cooked noodles evenly among two bowls. Pour the broth (with mushrooms and bok choy) on top of the noodles. Top with soft boiled egg halves if using, and additional toppings, as desired. Enjoy!
Notes
Feel free to use your favorite dried mushroom blend - I also enjoy the "stir fry" mix!
If you want to slice the bok choy in half and serve that way (as pictured), I recommend sautéing separately and adding at the end.