4cupsvegetable brothor 4 cups water + 2 bouillon cubes
1tbsptamarior gluten-free soy sauce
1tbsphoneyor maple syrup (if vegan)
2Lotus Foods Gluten-Free Rice Ramen nests
1/3cupfresh shiitake mushroomssliced
1baby bok choysliced in quarters lengthwise
2hard or soft boiled eggs
1tbspfresh cilantrochopped, optional
Bring broth (or water + bouillon cubes) to a boil in a medium pot. Add tamari, honey, and ginger, then add 2 ramen noodle nests and mushrooms to the boiling broth. Lower heat to a rolling boil and cook for about 2 minutes until noodles are al dente (cooked through but not fully softened).
Add two quarters of the baby bok choy to the broth and cook for another minute. Remove pot from heat.
Divide contents of pot into two soup bowls, topping each bowl with a hard or soft boiled egg, scallions and fresh cilantro. Serve immediately.
The noodles will continue to cook in the broth, so be sure to enjoy them right away, or separate the noodles from the broth to store leftovers.If you can't find bok choy, use spinach or kale instead. It will add flavor, texture and color you don't want to miss. Can't find fresh shiitake mushrooms? Use dehydrated shiitakes (rehydrated before cooking) or substitute for cremini or baby portabella mushrooms.