Best 3 Mushroom Kale And Bok Choy Ramen Recipes
In the realm of quick and flavorful meals, mushroom kale and bok choy ramen emerges as a culinary sensation. This dish not only tantalizes the taste buds with its umami-rich broth and tender-crisp vegetables but also nourishes the body with an array of essential nutrients. Whether you're a seasoned ramen enthusiast or a novice cook seeking an easy-to-follow recipe, this guide will lead you through the steps of crafting the perfect mushroom kale and bok choy ramen.
Let's cook with our recipes!
QUICK PORK RAMEN WITH CARROTS, ZUCCHINI, AND BOK CHOY
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Provided by Rhoda Boone
Categories 22-Minute Meals Soup/Stew Summer Noodle Pork Dinner Carrot Zucchini Egg Basil Green Onion/Scallion Sesame Oil Dairy Free Peanut Free Tree Nut Free No Sugar Added Takeout at Home
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
- Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
- Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
- Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
- Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.
MUSHROOM, KALE, AND BOK CHOY RAMEN
This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.
Provided by CDKIRSHNER
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
- Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
- Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g
MUSHROOM, KALE, AND BOK CHOY RAMEN
This ramen bowl with mushrooms, kale, carrots, and bok choy, is a quick, easy lo mein substitute.
Provided by CDKIRSHNER
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
- Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
- Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 46.4 g, Fat 15.3 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 6 g, Sodium 1009.8 mg, Sugar 4.6 g
Tips:
- Prep Before You Cook: Before you start cooking, have all of your ingredients prepped and measured out. This will help you stay organized and make the cooking process go more smoothly.
- Use High-Quality Ingredients: The quality of your ingredients will greatly affect the taste of your ramen. Use fresh vegetables, high-quality noodles, and flavorful broth.
- Don't Overcook the Noodles: Ramen noodles cook very quickly, so be careful not to overcook them. Overcooked noodles will become mushy and lose their texture.
- Add the Vegetables Last: The vegetables in your ramen should be cooked just until tender. Adding them too early will make them overcooked and mushy.
- Season to Taste: Once your ramen is finished cooking, taste it and adjust the seasoning as needed. You may want to add more soy sauce, salt, or pepper.
Conclusion:
This mushroom, kale, and bok choy ramen is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. The combination of savory mushrooms, tender kale, and crisp bok choy makes this ramen a flavorful and satisfying dish. With a few simple tips, you can make the perfect bowl of ramen at home. So next time you're craving a delicious and satisfying meal, give this mushroom, kale, and bok choy ramen a try.
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