Ramen Miso Soup with Enoki Mushrooms and Baby Bok Choy

After a long day at work on Friday, I made ramen miso soup to kick off the weekend. I had a hot date with Karl that night, so I wasn’t able prepare a big meal. On our date, Karl took me to the Stanford Theater on University Ave because The Sound of Music was playing! He knows I love the Sound of Music, so I’m pretty sure he was trying to earn some brownie points. In our relationship brownie points has a literal meaning…do good…earn brownie points…get fresh baked brownies. It’s a flawless system. 

I was in need of one of those “one pot/pan” meals – a meal that requires only one pot or pan to cook in. This dish is just that, plus it’s incredibly delicious and takes no time to make (which is important when you’re already starving after work). Your local asian market will have everything you need to make this ramen miso soup. 

Ramen Noodles | Sprig and Flours

Dashi | Sprig and Flours

This is what dashi looks like. I warn you, it smells and looks like fish food, but don’t be afraid, it is delicious in miso soup. 

Enoki Mushrooms | Sprig and Flours

Slice off the bottom to get rid of the roots, then separate the mushrooms into smaller clusters.

Cooked Ramen Noodles | Sprig and Flours

Divide the noodles into medium size bowls. If you’re making this for two (like me), store the leftover noodles in the fridge in the a ziplock bag until you want to have it again.

Ramen Miso Soup | Sprig and Flours

Ladle the broth over the noodles, then garnish with more sliced green onions. 

Ramen Miso Soup 2 | Sprig and Flours Ramen Miso Soup 4 | Sprig and FloursRamen Miso Soup 3 | Sprig and Flours

 Enjoy & happy date night!

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



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