Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms
Ah, ramen… for years, I refused to eat ramen because it just reminded me so much of the days when I was 18-years old in my first apartment and practically survived on the stuff… I mean, come on, at 10 for $1.00, you know I stocked up every pay day. Times were lean, to put it mildly.
Flash forward 20 years and I’m shopping at Whole Foods when, what do I see? The sushi bar is now selling what is basically a kicked up version of my old back-in-the-day ramen and it’s $8.00 – for one bowl!
I was curious….but hesitant…
And after months of passing this same restaurant-in-the-supermarket, I gave in and finally, reluctantly, with very low expectations, ordered a bowl of their ramen.
And was pleasantly surprised.
This was not the ramen I knew. There were fresh veggies and ginger in such colorful display, the noodles themselves were almost secondary.
Almost. There was definitely no noodle left in the bowl by the time I was through with it.
That experience is the inspiration for this dish, which does actually require you purchase three packages of those dried ramen noodles of your college days (no way it was just me) but don’t worry, you can pitch the overly salty seasoning packet right away. 😉
Enjoy!
Ingredients
- 3 packages dried ramen noodles (discard seasoning packets)
- 1 Tablespoon olive oil
- 5 green onions, chopped
- 1 small carrot, grated
- 2 teaspoons ginger paste
- 4 cups bok choy, sliced into ribbons
- 1 1/2 cups shiitake mushrooms (stems removed), thin sliced
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 1/4 cup soy sauce
- 1 teaspoon sriracha sauce
- salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped
Instructions
- Prepare ramen according to package directions, omitting the seasoning packet. Pour into a colander, rinse with cold water, drain and set aside.
- Heal oil in a large pot over medium heat.
- Add green onions, carrot, ginger paste, bok chop, and mushrooms. Cook 2-3 minutes to soften.
- Add garlic and continue cooking an additional 1 minute.
- Stir in the broth, soy sauce, sriracha, salt, and pepper.
- Bring to a boil, then reduce heat to low. Allow to simmer 3-5 minutes.
- Stir in cooked ramen noodles.
- Adjust seasoning to taste, top with cilantro, and serve hot.
Oh my goodness. This looks amazing, and waaaaay better than the old college staple! I can’t wait to try this. We love shittake mushrooms tok, so it is a bonus!
Right?! Thank you!! 🙂
I love this spicy twist on an ole favorite cheapo getcha-by-till-next-paycheck food. This looks and sounds really good.
Haha, yes!! And thank you! 🙂
This seems like a great recipe – I just started using sriracha in my cooking, so this would be a great one for the fall… thanks for sharing
Thank you! The sriracha does give a nice kick. 🙂
Oh I love this, I am noodles lover and I love to try the variations in that. I have never had ramen but would give your delicious looking picture a try!! Thanks for sharing!!
Never had ramen?! Oh, you must give it a try!
This sriracha ramen soup looks so yummy and simply enough to make up. I will have to give it a try, perhaps the family will like it.
It is so easy and tasty! Enjoy!
Ha ha! This is definitely not the ramen I used to live on, either! This looks amazing, and hey, I bet I could start living on this one now!
This looks so amazing! I love ramen and I love spicy food!! Win/win!
I’m not a great cook but my husband is and he likes experimenting a lot, especially with Asian cuisine so I will pass this recipe on. Looks delish, can’t wait to try.
Awesome!
Can this be any more perfect for the colder weather? I definitely love the combination of flavors and I can’t wait to try and make it one of these nights. It sounds so lovely and it’s a good comfort dish.
I agree, it’s great for warming up in cooler weather! Enjoy!
This Is a great recipe! My hubby started sriracha in cooking and making things a little more spicy. Passing this on to him as a suggesting.
Great! Thank you!
I know what you mean by living on the ramen as it was cheap. I do think that the Ramen we remember was just a ripoff of the original ramen which were these amazing noodle soup dishes. But that’s great you got to try out an amazing dish in a whole other way.
I don’t know anyone who didn’t experience “ramen days”! 😀
I love ramen so much! That one looks fantastic. The recipe seems to be quiet easy so I think I’ll try making one tomorrow. Thanks for sharing!
So easy and flavorful! I hope you enjoy it!
It is amazing how I was thinking of whether or not this ramen could possibly be vegan, and it was, thank God! And you! I personally love ramen so much but most of the products here in Vietnam are not for vegan, which is ok if you can cook. But I cannot. This recipe is rather simple yet looks delicious, I will definitely try it!
Awesome! 🙂
Oh. That looks delicious. My partner and siblings are craving for a spicy Ramen soup. They even ask my mom to send from Korea. Wanna try do this. Thanks for sharing.
I love that you can make it as spicy as you like with the sriracha!