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Bowl of vegetarian shoyu ramen with noodles, bok choy, and half a boiled egg.
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5 from 1 vote

Vegetarian Shoyu Ramen with Bok Choy

Weeknight dinner is on my mind and when I’m in a pinch, I am making this vegetarian shoyu ramen with bok choy
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Soup
Cuisine: Asian, Japanese
Servings: 2
Author: Lindsey Baruch

Ingredients

  • 1 package of Myojo Vegetarian Shoyu Ramen make according to package instructions
  • 4 baby boy choy sliced and steamed separately
  • 2 soft boiled eggs
  • 1 lime optional
  • top with green onions chili oil, crispy garlic/onions, togarashi and sesame seed

Instructions

  • Cook your ramen and soup contents according to the package instructions.
  • In a separate pot, blanch your boy choy, rinse under cold water and set aside.
  • In the meantime, prep and slice your green onions and make your soft boiled egg. Find how to make your soft boiled eggs HERE.
  • Serve your ramen by topping with your ramen noodles, lime juice, vegetables, chili oil and sesame seeds. Serve hot and enjoy!

Nutrition

Calories: 88kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 63mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg