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Miso Ramen w/ Baby Bok Choy & Shiitake Mushrooms

Ramen is a great food storage item and something to have on hand when you don't feel like making dinner. However, the same old flavors can get rather boring after awhile. I've begun jazzing up our ramen lately with fresh vegetables and tofu and it's a total game changer. This variation of ramen is loved by not only my children, but my picky husband as well! It is so easy to prepare, and makes the perfect weeknight meal for the family.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Difficulty: Beginner
Servings: 6
Ingredients
  • 16 oz firm tofu (1 package)
  • 2 tbsp sesame oil
  • 3 baby bok choy (chopped into 1" pieces)
  • 4 clove garlic (chopped)
  • 8 oz shiitake mushrooms (sliced)
  • 1 tbsp white miso paste
  • 1/3 cup soy sauce
  • 3 cup water
  • 9 oz ramen (3 packages, uncooked)
Instructions
  1. 1

    Prepare tofu as desired, and set aside.

    I cut the tofu in strips and pan fry in oil until light browned. It can also be baked.
  2. 2

    In a wok or large pan, heat sesame oil and sauté the bottom portion of the baby bok choy until slightly tender.

  3. 3

    Add garlic, the remaining baby bok choy, shiitake mushrooms, miso paste, and soy sauce. Continue cooking until mushrooms begin to get tender.

  4. 4

    Add water and prepared tofu and bring to a low boil.

  5. 5

    Place uncooked ramen into the water. Continue boiling until ramen is done, stirring occasionally and letting the ramen absorb the broth.

  6. 6

    Top with black sesame seeds, cilantro (Chinese parsley) or green onion. Serve hot.

Read it online: http://thefaithfilledhome.com/recipe/miso-ramen-w-baby-bok-choy-shiitake-mushrooms