Ramen with Mushrooms, Broccoli, and Baby Bok Choy

It's fall, officially, and that means it's soup time! I love soup year-round, but I especially love it in the fall. I like the warmth and how it's the ultimate comfort food for me. This soup is a ramen bowl with a miso-chicken broth that's filled with my favorite veggies. So much goodness in one bowl! With all the variety, it can easily be a one dish meal. 

Ingredients: 

1 tsp olive oil

1/4 cup vertically sliced onion

1 tsp minced garlic

1 tsp minced ginger

1/2 cup broccoli florets

2 baby Bok choy, sliced diagonally into 1-inch pieces

1 cup sliced mushrooms

1 quart water

2 eggs

2 tsp chicken broth

2 tsp miso

1 piece ramen

1/2 tsp salt or to taste

Directions: 

Heat the olive oil in a nonstick skillet. Add the onion, garlic, and ginger and cook until the onion turns translucent, about 5 minutes. Add the vegetables, along with 1/2 cup water and allow to steam. Turn off the heat. 

Start the eggs while the vegetables are cooking. Add the eggs and water to a medium size pot. Bring the water to a boil, then boil the eggs for about 8 minutes. Remove the eggs to allow them to cool slightly. When they're cool enough to handle, peel them and slice them lengthwise. Add the chicken broth and miso to the water along with the ramen. Cook the ramen for the amount of time recommended on the package. Add the vegetables to the ramen. Taste, then add salt as needed. Serve by ladling into bowls. Top each serving with the sliced hardboiled egg. 

Serves 2

Stealthy Cooking Tip: For a gluten free option, try Lotus brand rice ramen. I find it at Costco, very reasonably priced. And, oops! You may notice that I forgot to put the egg on when I took the photos!