Spicy Vegetarian Ramen Soup with Baby Bok Choy
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat sesame oil in a medium-sized saucepan. Add ginger and 3 cloves garlic and cook for 2 minutes.
  2. Add vegetable broth, 2 TBSP soy sauce, red pepper flakes, and Chinese Five Spice to the saucepan. Bring to a boil and then simmer until ready to serve.
  3. In a large saute pan, cook baby bok choy and 2 cloves garlic in sesame oil over medium heat until bok choy is brown on both sides (3-5 minutes per side). During the final minute of cooking, add 1 TBSP of soy sauce and toss to coat. Remove from heat and cover.
  4. Bring a large pot of water to boil. Add ramen noodles and cook according to package instructions. Drain.
  5. While ramen is cooking, make soft boiled eggs. To make in an Instant Pot, add 2 cups of water to Instant Pot. Insert steamer rack and place eggs on the rack. Seal Instant Pot and cook on manual setting for 3 minutes. Release steam and add eggs to an ice water bath.
  6. Build your ramen bowls. First, add ramen noodles. Then add carrots, radishes, jalapeno, and bok choy. Cover with broth. Add soft boiled eggs. Garnish with green onions or cilantro. Serve with sriracha (optional).