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Mushroom Kale Ramen

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Mushroom Kale Ramen
Ingredients
  • 3 (3 ounce) packages instant ramen noodles (without flavor packet)
  • 2 1/2 cups boiling water
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon white sugar
  • 1 teaspoon minced garlic, or to taste
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vegetable oil
  • 2 cups chopped baby bok choy
  • 1/2 medium onion, chopped
  • 1/3 cup chopped carrots
  • 1/2 cup chopped cremini mushrooms
  • 1/2 cup chopped shiitake mushrooms
  • 1/2 cup chopped kale
Instructions
1
Place ramen bricks in a shallow heat-resistant container to prepare for cooking.
2
Pour hot water over the ramen and let it sit for a while until the noodles start to break apart and soften.
3
Combine soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger in a small container or glass bottle.
4
Heat vegetable oil in a large cooking vessel over medium-high heat. Sear bok choy, onion, and carrots until the onion becomes transparent, taking around 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Cook until the kale starts to wilt, also taking around 3 to 5 minutes.
5
Separate the ramen noodles with a fork and remove any excess water. Add the drained noodles to the cooking vessel and increase heat to high. Pour the soy and vinegar sauce over the noodles and vegetables, stirring until the flavors meld together, approximately 2 minutes.