40 Min

• 6 oz Shiitake Mushrooms, sliced
• 1 lb Baby Bok Choy, cut in half lengthwise
• 1 pack Fresh Ramen Noodles
• 4 Garlic Cloves, sliced
• 4 Scallions, green and white parts sliced
• 1 Tbsp Grated Ginger
• 6 cups Vegetable Stock
• 2 Tbsp Miso Paste
• 2 Tbsp Tamari or Soy Sauce
• 2 tsp Toasted Sesame Oil
• 2 Tbsp Cooking Oil
• Toasted Sesame Seeds, for garnish
• 2 Soft Boiled Eggs, optional

Heat 1 tablespoon oil in large skillet. Add shiitake mushrooms and cook 4-5 minutes, stirring frequently, until soft and tender. Remove mushrooms and set aside. Add another drizzle oil to same pan and sear baby bok choy, cut side down, until tender and starting to brown. Add drizzle soy sauce and remove from heat.

Heat remaining tablespoon oil in soup pot. Add white parts of sliced scallions, ginger, and garlic. Cook 2 minutes, stirring constantly. Pour in vegetable stock. Bring to boil; then turn heat down low. 

Place miso paste in a bowl. Ladle ½ cup boiling liquid and whisk until miso is completely dissolved. Add to pot along with tamari (or soy sauce) and sesame oil. 

Bring small pot water to boil and cook ramen noodles according to package directions.

Place noodles and bok choy in a bowl, pour some miso broth over it, and top with shiitake mushrooms and soft boiled eggs, if desired. Garnish with green parts of scallion and sesame seeds.