Prep Time 10 minutes Cook Time 10 minutes
School has begun and those hectic weekday evenings are back. The afterschool activities, homework and dinner routine will take over our lives in the next few months and I am trying my best to organize myself and have a plan. One of those organizational changes I am making is to sit down Sunday mornings and plan out the week's dinner menu. My focus is to prepare, quick healthy recipes that everyone will devour as soon as it is served. Ramen noodles came to mind. Everyone loves them because they are quick, easy and salty. I love the quick and easy part but I had to work on how to make this dish without so much salt. So I developed this delicious ramen noodle recipe that uses miso paste and soy sauce for flavoring. Not to mention, it is packed with tender mushrooms and bok choy to give it that extra flavor. My son loves everything about this soup and I guarantee your family will too. Customize it and make it your own by adding your favorite ramen ingredients such as a hard boiled egg, bean sprouts and sea weed. Enjoy!
by Ericka Sanchez
What you'll need
- 1- 32 ounce container chicken broth
- 1 1/2 cups water
- 2 1/2 tablespoons miso paste
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 6 ounces uncooked ramen noodles
- 10 baby bella mushrooms, sliced in half
- 2 heads baby bok choy, leaves separate
- 1/3 cup green onions, sliced
How to make it
- In a large pan, combine chicken broth and water and bring to a boil.
- Add miso paste, garlic powder, soy sauce and ramen noodles. Cook for 2 minutes, then add mushrooms and bok choy. Cook for 2 minutes more, cove and remove from heat.
- Add green onions and serve.
