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bok choy ramen recipe with egg and sesame seeds and baby bok choy soup

Bok Choy Ramen

Author: Kelly Jensen
5 from 5 votes
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Cook 20 minutes
Total 20 minutes
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.
Servings 2 servings
Course Dinner, Lunch, Soup
Cuisine American, Asian-Inspired

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

Equipment

  • Medium Pot
  • Bowl

Method

  1. In a pot, heat the sesame oil over low-medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
  2. 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.
  3. 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.

Nutrition

Calories262kcalCarbohydrates31gProtein9gFat11gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.01gCholesterol82mgSodium1122mgPotassium166mgFiber2gSugar2gVitamin A5157IUVitamin C53mgCalcium161mgIron3mg

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