Prep time: 10 minutes
Cook time: 20 minutes
- 4 tablespoons of olive oil, divided
- 2 small carrots, shaved (Pictured:Titus Farms carrots)
- 1 small white onion, diced (about ½ cup) (Pictured:Titus Farms onions)
- 12 shiitake mushrooms, stems removed and caps chopped (I save stems for broth) (Pictured: Mycophile’s Garden shiitake mushrooms)
- 6 cloves of garlic, minced & divided (2 cloves for bok choy)
- 1 inch of ginger, freshly grated or minced
- 4 cups of vegetable broth * ( I used homemade)
- 4 tablespoons of miso
- 2 tablespoons of coconut aminos or soy sauce
- 2 tablespoon of almond butter or peanut butter
- ½ tablespoons of rice wine vinegar
- 2 heads of bok choy, sliced in half lengthwise and stems removed
- 2 packages of dried ramen noodles
- Salt and pepper to taste
- 1 radish, sliced (Pictured: Titus Farms watermelon radishes)
- 2 scallions, finely chopped (I save ends for broth)
- 1 carrot, shaved (Pictured: Titus Farms carrots)
- Sesame seeds
- Chili oil or chili crisp
- Soft boiled eggs (optional)
- In a large saucepan, add 2 tablespoons of olive oil, carrot shavings, diced onions, and chopped shiitake caps and saute over medium heat.
- Cook for 5-6 minutes or until onions are translucent. Add in 4 cloves of minced garlic, minced ginger and cook until fragrant about 1 minute.
- Add in the vegetable broth and bring to a boil. Then, stir in miso, coconut aminos, rice wine vinegar, and almond butter. Once fully combined, reduce heat to low and simmer, stirring occasionally. Season with salt and pepper to taste. Adjust flavors according to your taste.
- While the broth is simmering, prepare noodles and cook according to package directions
- In a skillet over medium heat, add olive oil and bok choy. Season with salt and pepper. Saute bok choy until tender. Once fork-tender, add in garlic and saute until fragrant, or about one minute.
- In a bowl, add noodles, broth, and bok choy. Garnish with toppings and serve.
Tara Snyder is the Digital Media Specialist with Taste the Local Difference.