Ginger Miso Ramen with Bok Choy, Mushrooms & Corn
If you’re looking for a quick and easy detox meal, this Ginger Miso Ramen will do just the trick. Ginger, long known for its medicinal properties, can help ease nausea, reduce inflammation and treat indigestion. As a fermented food, miso (made from fermented soybeans) provides the gut with beneficial bacteria and also packs a punch of B vitamins, which prevent infections and support healthy digestion.
Long story short: you need this Ginger Miso Ramen in your life!
The super flavorful broth is paired with savory mushrooms, fresh bok choy and kernels of sweet corn. In our household, onions and garlic go into practically every dish, so you better believe they help form the base of the ramen. Garlic chili sauce adds just enough of a kick, and low-sodium soy sauce ups the umami factor.
This Ginger Miso Ramen with Bok Choy, Mushrooms & Corn is an easy one-pot vegan dinner that’s perfect whenever you need a little pick-me-up. Hope you enjoy!
INGREDIENTS
2 packs of ramen noodles (remove & discard the flavor packets)
1 bok choy head, cleaned and cut into ribbons
8 oz. container of white button mushrooms, cleaned & sliced
1 - 8 oz. bag of frozen corn
2 T. sesame oil
5 cloves garlic, minced
2 T. fresh ginger, minced
1 yellow onion, sliced thin
6 c. vegetable broth
3 T. miso paste
2 T. low-sodium soy sauce
1 T. garlic chili sauce
1 bunch scallions, chopped
STEPS
1) Heat the sesame oil in a large pot or Dutch oven over medium-high heat. Once hot, add the garlic, onion and ginger and cook, stirring occasionally, for 3 1/2 minutes.
2) Add the mushrooms and cook for 2 minutes.
3) Add the bok choy and cook for 2 minutes.
4) Whisk the vegetable broth, miso paste, soy sauce and garlic chili sauce together in a separate bowl. Pour the mixture into the pot with the veggies. Bring to a boil, then reduce heat and simmer for about 40 minutes.
5) When the broth has about 10 minutes left, microwave the corn according to package directions. Drain and set aside.
6) Add the dry ramen noodles to a microwave-safe bowl. Cover the noodles with water and microwave for 4 minutes (you can boil the noodles if you want, but this method is faster).
7) Divide the noodles into bowls and ladle the broth over the noodles. Top with scallions and corn.
