Ramen Miso Soup with Enoki Mushrooms & Baby Bok Choy
Prep time
Cook time
Total time
  • 1 lb Japanese ramen
  • 1 tablespoon and 1 teaspoon dashi granules
  • 1 quart (8 cups) water
  • ⅓ cup red miso paste
  • 8 ounce soft tofu, diced
  • ½ cup green onion, thinly sliced (and more for garnish)
  • ½ lb baby boy choy, separated
  • ½ lb enoki mushrooms, trimmed and separated into small bunches
  1. Bring a pot of water to boil then season with salt. Stir in the noodles and cook for 1 minutes and 30 seconds - don't overcook!
  2. Drain the water then rinse with cold water to prevent them from sticking.
  3. Separate the noodles into 4 medium size bowls.
  4. Bring 1 quart of water to boil. Whisk in the dashi granules and red miso paste.
  5. Add the enoki mushrooms, baby bok choy, and green onions. Cook for 5 minutes.
  6. Add the diced tofu, then reduce to a simmer and cook for another 5 minutes.
  7. Ladle the soup over the noodles. Garnish with more thinly sliced green onion and serve.
Nutrition Information
Serving size: 4 Calories: 597 Fat: 21g Saturated fat: 9g Unsaturated fat: 11g Trans fat: 0g Carbohydrates: 85g Sugar: 4g Sodium: 3187mg Fiber: 6g Protein: 19g Cholesterol: 0mg
Recipe by Sprig and Flours at http://www.sprigandflours.com/ramen-miso-soup-with-enoki-mushrooms-and-baby-bok-choy/