Bok Choy Ramen Recipe
This bok choy ramen recipe is simple and vibrant with fresh greens, vegetables, and noodles in creamy sesame miso broth. It’s an easy meal you can make in 20 minutes, and loaded with flavor and veggies.
Baby bok choy makes an excellent addition to classic ramen in this quick soup. I love serving this recipe with bean sprout salad for a tasty lunch or dinner.
Packages of instant ramen soup are a great base to jazz up and add in some vegetables and serious flavor! This spicy ramen with bok choy takes instant noodles to the next level. I This bok choy (or pak choi) ramen has mushrooms, garlic, ginger, and baby bok choy sauteed in a tasty salty miso broth.
This is a fantastic way to level up basic ramen noodles. It makes a great work from home lunch or inexpensive dinner idea. And it’s versatile enough so you can add in any extra flavors (like extra sriracha sauce or spice) that you wish.
This Bok Choy Ramen Recipe Is
- Fresh
- Savory
- Easy to Make
- Versatile
- Ready in 20 Minutes
- A Great Easy Lunch or Dinner
Modern Soup Recipes You’ll Love
Transform a modern convenience food like instant ramen noodles into a tasty and delicious dinner! The best part about this recipe is you can have a tasty and flavorful homemade soup ready in 20 minutes – perfect for ramen lovers.
Soups are a great way to get extra vegetables, protein, and nutrients into your diet. Plus this easy recipe with it’s rich broth makes a comforting weeknight meal. Browse our trending soup recipes to find your next modern favorite.
Ingredients for this Ramen with Bok Choy
See the recipe card below for full ingredient amounts and instructions.
- Ramen noodles – you can use fresh ramen noodles or the dried noodles in the instant packages in the store. Ramen noodles are an inexpensive lunch or dinner option for those on a budget.
- Toasted Sesame Oil: The sesame oil gives the perfect savory flavor. Toasted sesame oil is great paired with the sesame seeds in this soup. You can substitute vegetable oil or olive oil instead.
- Garlic
- Ginger, fresh ginger is preferred, but you can use dried ginger if desired.
- White Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and adds the perfect amount of flavor to this dish!
- Baby Bok Choy – or Pak Choi, should be easy to find in your local grocery store or in Asian markets. If you can only find regular bok choy (and not baby) then chop the bok choy leaves into bite-sized pieces.
- Vegetable Broth – or chicken broth/chicken stock if preferred
- Mushrooms – you can use shiitake mushrooms or crimini
- Sriracha – for a little heat! It’s great on soups, curries, and noodle salads. You can substitute red pepper flakes if you can’t find sriracha.
- Egg
- Sesame seeds for garnish
Other Optional Add-Ins
- Sliced Green Onions, for flavor
- Extra Firm Tofu or tender chicken
- Bamboo shoots or bean sprouts
- Baby corn
- Lime Juice to top
- Hoisin sauce for added sweetness
Modern Lunch Ideas To Enjoy All Year
This bok choy ramen noodles recipe is a great option for a quick and easy lunch. You can make it at home (for anyone who works from home) or prep it the night before, and reheat it at the office!
I love keeping simple recipes like these in my lunch rotation, which are great any time of year. From soups and salads, to pastas and sandwiches, browse all our modern lunch recipes to find your next favorite.
How To Make Ramen with Bok Choy
- In a pot, heat the sesame oil over medium-low heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the water, miso paste, bok choy, mushrooms, and sriracha to the pot. Bring to a boil. Add the ramen noodles, and crack the egg directly into the pot. Allow the noodles and egg to cook for 4 minutes, taking the softened noodles and covering them over the egg.
- Dish the soup into a bowl, and add sesame seeds for garnish. Enjoy hot! Refrigerate any leftovers in an airtight container for up to 2 days.
More Trendy Soups You’ll Love
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Bok Choy Ramen
Equipment
- Medium Pot
- Bowl
Ingredients
- 1 teaspoon toasted sesame oil
- 1 clove garlic minced
- 1/2 inch knob ginger grated
- 2 cups vegetable stock
- 1 teaspoon miso paste
- 2 heads baby bok choy cut from stem, and larger leaves sliced down the middle.
- 1/4 cup mushrooms sliced
- 1/2 teaspoon sriracha or more to taste
- 1 egg
- 3 ounces ramen noodles fresh or packaged
- Sesame seeds for garnish
Instructions
- In a pot, heat the sesame oil over low-medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the vegetable stock, miso paste, bok choy, mushrooms, and sriracha to the pot. Bring to a boil. Add the ramen noodles, and crack the egg directly into the pot. Allow the noodles and egg to cook for 4 minutes, taking the softened noodles and covering them over the egg.
- Dish the soup into a bowl, and add sesame seeds for garnish. Enjoy hot! Refrigerate any leftovers in an airtight container for up to 2 days.
Better than take out
It’s a beautiful bowl with great flavor