Fantastic Refreshing Ramen with Ginger and Bok Choy

The time for soup has come, and there are few soups more satisfying than a steaming bowl of ramen. This ramen with ginger and bok choy is no exception. Baby bok choy leaves are crisp and juicy, and they pair wonderfully with ginger root, making for a stimulating and flavorful ramen topping. Put them in a pot with some tasty black rice ramen noodles and a hot broth flavored with miso and shoyu and sprinkled with red pepper flakes. This bok choy ramen is one soup you have to try this winter because it will get your metabolism going, is delicious, and can be eaten in one slurp.

Menu Plan for Bok Choy Ramen and a Shopping List

Ramen Noodle Bok Choy Cooking Instructions

This bok choy ramen recipe calls for baby bok choy, a cruciform vegetable with a remarkably hearty, juicy, and slurpable texture that cooks quickly and is the ideal choice for adding substance, color, and a distinctive flavor to your soup. How to make bok choy ramen:

1. To prepare bok choy, cut off the very bottom white part (the root) and pull each leaf away from the main stem. Make sure all of them are clean by washing them thoroughly.
2. Once the onion and garlic have been sautéed and the vegetable broth is boiling, add the bok choy and cover the pot again. For optimal tenderness, boil the bok choy for only three to four minutes.
3. Turn the heat down to low and stir in the smoked shoyu, rice wine vinegar, miso paste, and crushed red pepper. Incorporate all of the miso into the broth and heat the soup to a boil while stirring.

That settles it To prepare bok choy, you merely remove the leaves from the stalks, wash them, and then drop them into boiling broth for a few minutes. Be careful not to over-boil the bok choy until they turn into a gelatinous green goop; you want them to retain some crunch and color.

Picking the Perfect Pack of Ramen

Okay, I think it's safe to assume that at least some of you have prepared a bowl of traditional wheat ramen noodles. Unquestionably iconic, and pretty delicious if done right, they have a special place in American culture. However, I find that the Forbidden Rice Ramen Noodles work particularly well in this bok choy ramen.

Also appealing is the fact that they contain no gluten (for the sake of those with a sensitivity to the protein) Their flavor is mildly nutty, much like the rice they're made from. Saying that you're using "forbidden" rice ramen noodles gives your dish an air of haute cuisine, elevating it from the college dorm to the ritzy restaurant.

Also, if you're looking for more recipes using forbidden rice ramen noodles, you should try my Forbidden Miso Ramen with Baked Sriracha Tempeh.

Possible Swaps

• Look for regular rice ramen noodles, or even the traditional wheat-based ramen noodle, if you can't find the banned rice ramen noodles. You're craving nothing more than a bowl of ramen with its signature wavy noodles.
• Simply substitute regular (preferably low-sodium) tamari or soy sauce for smoked shoyu if you cannot locate it. There may be less complexity, but the resulting bok choy ramen should still be tasty. Make sure you use a gluten-free tamari and ramen noodles if you're trying to avoid gluten.
• If regular-sized bok choy is all that's available, use it in its place if you can't find baby bok choy. If this is the case, cut the bok choy leaves in half or quarters so they are the same size as baby bok choy and cook more quickly.

If you're looking for a vegan alternative to ramen, try this bok choy ramen. If so, please rate the recipe and leave feedback before you leave.

That Vegetarian Cousin

Baby bok choy leaves are crisp and refreshing, and they go wonderfully with ginger root, the star ingredient in this ramen. Mix them in with some tasty black rice ramen noodles and a hot miso and shoyu broth seasoned with red pepper flakes.  

• ▢ 2 tablespoons olive oil
• ▢ 4 cloves of garlic, minced
• ▢ 3 tablespoons steamed ginger, minced
• ▢ 1 yellow onion, The halves were roughly chopped.
• ▢ 4 cups Vegan stock, reduced sodium diets are more popular
• ▢ 3 – 4 heads Young bok choy, clipped, disassembled, and washed
• ▢ 2 stacks Noodles made from banned rice, Or you could just use regular ramen noodles
• ▢ 2 tablespoons Paste of miso, white and sweet
• ▢ 2 tablespoons wood-fired shoyu, or regular tamari that is both gluten-free and low-sodium
• ▢ 1 ½ tablespoons rice wine vinegar with seasonings
• ▢ ¼ – ½ teaspoon a dash of crushed red pepper, It all depends on how hot you like it.

• Cook the garlic and ginger for 2 to 3 minutes in a large soup pot or pan coated with 2 tablespoons of olive oil over medium heat, or until the garlic is golden and the ginger is fragrant. Then, after another 5–7 minutes of cooking, add the onion and continue to cook until it becomes more translucent. Then pour in the vegetable broth, cover, and bring to a rolling boil.
• Meanwhile, bring a medium pot of water to a boil and start cooking the ramen. When the water is at a rolling boil, toss in two stacks of wavy ramen noodles and cook for 1 minute before removing them from the pot and shattering them with a fork. Then reduce the heat to medium-low and continue cooking the noodles for another 3 to 4 minutes, or until tender (if your brand of noodles is not listed here, refer to the package for specific cooking instructions). To stop the cooking process, drain the noodles and rinse them in cold water. Place in a safe place until needed.
• First, trim off the bok choy's root (the white part at the very bottom) and then separate each leaf from the stem. Each one should be washed thoroughly to eliminate any dust or grime. Bok choy should be added to the boiling vegetable broth and covered again. The bok choy needs only 3–4 minutes in the boiling water to start feeling more tender. Add the miso paste, smoked shoyu, rice wine vinegar, and red pepper flakes once the meat is cooked and the heat has been reduced to low. Be sure to mix this in with the broth until the miso is fully dissolved and the soup is hot throughout. Then it's good to go for the table. To eat ramen, place some rice noodles in a bowl and ladle the broth and vegetables on top.

Note that the data on nutrition labels are only approximations.  

Serving 1 bowl Calories 249 kcal Carbohydrates 32.6 g Protein 4.9 g Fat 10.8 g Sodium-Chloride-Induced Saturated Fat 1.4 g Sodium 929 mg Potassium 239 mg Fiber 2.6 g Sugar 4.7 g Calcium 61 mg Iron 2 mg

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I hope you enjoy delicious food with wonderful friends,

And he's a vegan, my nephew