Miso Ramen Bowl

barbara lentz


Bringing the slurp on


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 1/4 c
    dried sliced shiitake mushrooms
  • 1
    inch piece of ginger cut into fine matchsticks
  • 2 c
    dashi or vegetable broth
  • 3 oz
    pkg. oriental instant ramen noodles
  • 2
    baby bok choy
  • 2 tsp
    white miso paste
  • 1 tsp
    soy sauce
  • ·
    drop of sesame oil
  • 2
    green onions green parts only

How to Make Miso Ramen Bowl


  1. Put the dried shiitake mushrooms in a saucepan that has a tight fitting lid. Add the ginger and pour in the dashi, bring to a boil and clamp on the lid. Reduce the heat and let it simmer for 15 minutes.
  2. Meanwhile chop the bok choy separating the white and green parts. Cook the ramen noodles with the seasoning packet in 1 cup boiling water. Mix the miso with the soy sauce and sesame oil. Add to the dashi water.
  3. Add the white parts of bok choy to the dashi water. Pour in the ramen noodles with the water. Cook 2 minutes. Add the green parts of the bok choy and green onions. Serve with a soft boiled egg if desired.

Printable Recipe Card

About Miso Ramen Bowl

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: Japanese

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