Make It Yourself: Ramen
"Gone are the days when ramen meant instant noodles and a sodium-laden seasoning packet. Not only is homemade ramen easy and healthy, but it's ready in just a half hour. The base of our vegetarian version is a rich miso broth, flavored with ginger and garlic. Earthy mushrooms and a creamy soft-boiled egg make it a substantial main. If you can't find fresh ramen noodles, use dried—just ditch that salty flavor packet...."
INGREDIENTS
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4 teaspoons vegetable oil, divided
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1/3 lb shiitake mushrooms, stems removed
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4 bunch scallions, sliced, white and green parts separated
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1 3/4-inch piece fresh ginger, peeled and finely chopped
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3 cloves garlic, chopped
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6 cups vegetable broth
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2 tablespoons white miso
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1 tablespoon plus 1 tsp. tamari or soy sauce
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2 teaspoons toasted sesame oil
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4 large eggs
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12 oz. fresh ramen noodles or 4 3-oz. packets dry ramen
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2 heads baby bok choy, quartered lengthwise
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2 teaspoons toasted sesame seeds
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2 teaspoons crushed red pepper flakes
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Toasted nori, for garnish (optional)
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