Spicy Spring Ramen
This vibrant ramen soup is a timely tribute to fresh spring vegetables. Tender noodles are engulfed in flavorful broth and paired with mushrooms, edamame, green onions, and soft-boiled eggs. The fresh medley creates a dish that is both nourishing and satisfying.
Serves: 4
Ingredients
- 2 large eggs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1-inch fresh ginger, finely grated
- 8 oz assorted mushrooms (shiitake, cremini, oyster, or shimeji)
- 1-1/2 tablespoons white miso paste
- 2 teaspoons Gochujang
- 2 tablespoons black bean garlic sauce
- 4 cups vegetable stock
- 4 cups water
- 8.4 oz fresh ramen noodles
- 1 whole baby bok choy, leaves separated
- 4 oz snow peas, trimmed and thinly sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1-1/2 teaspoons rice vinegar
- 1/2 teaspoon sesame oil
Toppings
- 1/2 cup edamame beans
- 2 green onions, sliced
- Chili oil
- Nori sheets, crumbled (optional)
Additional Toppings
- Sriracha sauce
- Fried shallots
- Black or white sesame seeds
Instructions
- Place eggs in a small, lidded pot, cover with water, and bring to a boil. Turn off the heat and let sit for 6 minutes. Transfer to an ice bath, peel, and halve. Set aside.
- In a Dutch oven, heat olive oil. Add garlic and ginger, cooking for 2–3 minutes. Stir in mushrooms, miso paste, Gochujang, and black bean sauce. Cook 5–7 minutes until mushrooms are browned.
- Add vegetable stock and water. Bring to a boil, then add ramen noodles. Cook for 2–3 minutes or until al dente.
- Reduce heat to low and stir in bok choy, snow peas, coconut milk, soy sauce, rice vinegar, and sesame oil. Cook for 2–3 more minutes.
- Ladle soup into bowls. Garnish with soft boiled eggs, green onions, chili oil, and crumbled nori. Add optional toppings as desired.