Mushroom Kale And Bok Choy Ramen Recipes

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QUICK PORK RAMEN WITH CARROTS, ZUCCHINI, AND BOK CHOY



Quick Pork Ramen With Carrots, Zucchini, and Bok Choy image

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

Provided by Rhoda Boone

Categories     22-Minute Meals     Soup/Stew     Summer     Noodle     Pork     Dinner     Carrot     Zucchini     Egg     Basil     Green Onion/Scallion     Sesame Oil     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Takeout at Home

Yield 4 servings

Number Of Ingredients 16

1 ounce dried mushrooms (preferably shiitake or porcini)
Kosher salt
16 ounces fresh or 10 ounces dried ramen noodles
2 small heads baby bok choy, quartered lengthwise
1 tablespoon toasted sesame oil, plus more
1 pound ground pork
1/2 teaspoon freshly ground black pepper
4 scallions, thinly sliced, divided
3 tablespoons white or yellow miso paste
6 cups homemade chicken stock or low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 teaspoons Sriracha, plus more for serving
1 medium carrot
1 medium zucchini
4 large soft-boiled eggs (optional)
1/4 cup coarsely chopped basil

Steps:

  • Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
  • Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
  • Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
  • Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
  • Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

MUSHROOM, KALE, AND BOK CHOY RAMEN



Mushroom, Kale, and Bok Choy Ramen image

This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.

Provided by CDKIRSHNER

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 15

3 (3 ounce) packages instant ramen noodles (without flavor packet)
2 ½ cups boiling water
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon white sugar
1 teaspoon minced garlic, or to taste
¼ teaspoon ground ginger
2 teaspoons vegetable oil
2 cups chopped baby bok choy
½ medium onion, chopped
⅓ cup chopped carrots
½ cup chopped cremini mushrooms
½ cup chopped shiitake mushrooms
½ cup chopped kale

Steps:

  • Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
  • Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
  • Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g

MUSHROOM, KALE, AND BOK CHOY RAMEN



Mushroom, Kale, and Bok Choy Ramen image

This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.

Provided by CDKIRSHNER

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 15

3 (3 ounce) packages instant ramen noodles (without flavor packet)
2 ½ cups boiling water
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon white sugar
1 teaspoon minced garlic, or to taste
¼ teaspoon ground ginger
2 teaspoons vegetable oil
2 cups chopped baby bok choy
½ medium onion, chopped
⅓ cup chopped carrots
½ cup chopped cremini mushrooms
½ cup chopped shiitake mushrooms
½ cup chopped kale

Steps:

  • Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
  • Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
  • Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g

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