Juicy baby bok choy leaves pairs really well with ginger root, an invigorating and vibrant duo around which to center a ramen. Immerse the two alongside some delicious black rice ramen noodles in a hot miso and shoyu-flavored broth, speckled with red pepper flakes.
¼ - ½teaspooncrushed red pepper flakes,depending on how spicy you want it
Instructions
In a large soup pot/pan over medium heat with 2 tablespoons olive oil, sauté the garlic and ginger for about 2 - 3 minutes, until it's starting to brown and become aromatic. Then, add the onion, and cook for another 5 - 7 minutes, until the onion starts to turn more translucent. After that, add the vegetable broth, cover the pot with a lid, and bring that to a steady boil.
Meanwhile, boil about a quart of water in a medium pot to cook the ramen. Once boiling, drop about two stacks of wavy ramen noodles in the boiling water, and cook for 1 minute on full boil, breaking apart the noodles with a fork. Then, turn the heat down to medium-low, and cook the noodles for an additional 3 - 4 minutes, until tender (double-check your package for instructions, if they are a different brand from those listed here). Strain the noodles, and wash with cold water to stop them from cooking. Set aside until you're ready to use them.
Prepare the bok choy by removing about an inch of the root (the very bottom white part), and then pull each leaf away from the head. Wash each one well to remove any dirt. Once the vegetable broth is boiling, add the bok choy to the pot, and once again cover it. Boil the bok choy for about 3 - 4 minutes, just until they become more tender. Once done, turn the heat to low, and add the miso paste, smoked shoyu, rice wine vinegar, and red pepper flakes. Stir this into the broth until all the miso has incorporated and the soup is completely heated through.Then, it's ready to eat! Lay some rice noodles in a bowl, and scoop the ramen broth and veg over the top.