The Souphug’s Mushroom Miso Ramen

Ingredients:

• 1 medium Bok Choy, roughly chopped

• ½ head Napa Cabbage, chopped

• 1 lb Mushrooms

• ¼ cup Shallots, chopped

• ½ onion, chopped

• 3 cloves of garlic, minced

• 3 Tbsp Miso Paste

• 8 cups of vegetable stock

• Salt and Pepper, to taste

• Chili crunch, to taste

• 1 package of ramen

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Directions:

1. Add chopped veggies and miso paste to vegetable stock in a large pot and simmer for 1 hour or until veggies are tender. This can also be done in an Instant-Pot.

2. Season with salt, pepper and chili crunch to taste.

3. Add more miso paste as desired.

4. Add ramen 5 minutes before serving.

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