Mushroom Ramen Bowl (Print Version)
# Ingredients:
01 -
4 oz gourmet mixed mushrooms.
02 -
4 oz portobello mushrooms, cut into slices.
03 -
2 cloves garlic.
04 -
2 carrots, peeled.
05 -
A single jalapeño pepper.
06 -
2-3 stalks green onions.
07 -
2-3 cups baby bok choy, chopped.
08 -
1 teaspoon sesame oil.
09 -
2 teaspoons avocado oil.
10 -
4 cups low-sodium veggie stock.
11 -
2 tablespoons reduced-sodium soy sauce.
12 -
1 tablespoon of Sriracha.
13 -
4 oz uncooked ramen noodles.
# Instructions:
01 -
Chop bok choy into green and white sections. Slice the garlic and jalapeño thin. Julienne the carrots. Separate onion whites and greens.
02 -
In a pan, heat 1 tsp avocado oil. Cook the portobellos until brown. Set them aside later.
03 -
Warm up the rest of the oils. Toss in mixed mushrooms, garlic, and jalapeño. Add whites of bok choy and onions. Stir and cook for around 4 minutes.
04 -
Pour in the broth, Sriracha, and soy sauce. Let it reach a bubbling point. Toss in ramen and cook 3-4 minutes. Add bok choy greens and carrots at the end.
05 -
Throw on green onion tops, along with those mushrooms you saved. Taste and tweak seasoning if needed.
# Notes:
01 -
Spice can easily be adjusted.
02 -
Vegetables can be chopped in advance.
03 -
Any type of mushrooms will work.
04 -
Works well for prepping meals ahead.
05 -
It’s ready start-to-finish in 34 minutes.
06 -
A great choice for vegetarians.