Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms
A flavorful and fragrant vegan soup. You'll never settle for boring ramen again!
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Ingredients
- 3 packages dried ramen noodles discard seasoning packets
- 1 Tablespoon olive oil
- 5 scallions 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 tamari sauce
- 1 teaspoon sriracha sauce
- sea salt and ground black 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 scallions, 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, tamari, 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.
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