with chickpeas / bok choy / soft boiled eggs
- Noodles, dried ramen (sub soba or spaghetti) - 6 oz
- Green onions - 3, sliced, green and white parts separate
- Garlic - 3 cloves, chopped
- Bok choy, baby (sub thinly sliced cabbage) - 4, halved and chopped, stems and leaves separate
- Mushrooms, straw (14 oz / 397 g can) - 1 can, drained and rinsed
- Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
- Limes - 1/2, wedges
- Eggs - 4
- Oil, cooking - 1 Tbsp
- Ginger miso dressing (leftover from Monday) - ~6 Tbsp
- Stock, vegetable - 4 cups
- Soy sauce, low-sodium - 2 tsp
- Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
- Green onions / Garlic / Bok choy - Prep as directed. Remember to keep the leaves and stems of the bok choy separate. (Can be done up to 3 days ahead)
- Mushrooms / Beans - Drain and rinse.
- Limes - Slice limes into wedges.
- Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
- Meanwhile, heat a wok over medium-high heat. Add oil and then white parts of green onions and bok choy stems. Saute until slightly softened, ~2 minutes. Add garlic and mushrooms and saute until fragrant, ~2 minutes. Add ginger miso dressing, stock and soy sauce. Cover and bring to a boil. Add bok choy leaves and reduce heat to a low simmer. Simmer for 10 minutes to allow flavors to develop. Add beans and noodles to soup and simmer just until beans are heated through.
- Peel eggs (hold the eggs under cool running water to help remove the peel if needed) and slice in half. Season yolks with a pinch of salt.
- Ladle soup into bowls and top with green parts of green onions and eggs. Squeeze lime wedges over soup just before serving. Enjoy!
delicious. I tried to make serving for 8 but my wok wasn't big enough to have room for the 8 cups of stock. I ended up using 6 cups of stock and 1 can of chickpeas instead. I served the noodle on the side. recommend cooking noodle to more softer side if doing that. try 13 minutes instead of 12. eggs were cooked for 8 minutes and were perfect for us - slightly gooey but not too much.0 Helpful
This was pretty good! I would have liked it to be a bit more flavourful, but I can work on that!0 Helpful
The chickpeas didn't taste out of wack with the rest of the dish, but the texture of barely-cooked beans was definitely not enjoyable. I think pureeing or blending them and adding that way might be a better solution. Also there's not nearly enough broth to this soup, so definitely make double if you want a more familiar ramen experience.0 Helpful
Couldn't find straw mushrooms so used a bag of mixed frozen mushrooms. Overall enjoyed it (especially with the egg) but wish I had more of the sauce leftover from earlier in the week.0 Helpful
This was amazing. I totally forgot to add chicken but my vegetarian version was incredible0 Helpful
Definitely a favorite!0 Helpful