• Start by heating the sesame oil in a large pot over medium heat. .
• Stir in the mushrooms and sauté until they’re slightly browned and softened. This should take around 3-4 minutes.
• Add the minced or slivered garlic and grated ginger. Sauté these until they become fragrant. This usually takes about a minute
• IF adding the miso paste to the stock, add now and mix it until it’s fully dissolved in the oils and aromatics.
• Pour in the chicken or vegetable broth, the Bok Choy, broccoli florets and any other veggies you like.
• Bring the mixture to a gentle simmer. Let it cook for about 5 minutes.
• IF adding, mix in the gluten-free soy sauce or wheat free tamari, and let the broth simmer for another 10 minutes on low heat. This will help all the flavors meld together.

Cook the Noodles: While the broth is simmering, in a separate pot, boil water and cook the gluten-free ramen noodles as per the package instructions. I do not use the flavor packet. Once done, drain and set aside.

Assemble the Ramen Bowl: In individual serving bowls, place a portion of the cooked ramen noodles. Pour the flavorful broth and vegetables over the noodles, ensuring that you scoop out some mushrooms and veggies for each bowl.

• If you’re using a soft-boiled egg, slice it in half and place it atop the noodle soup.
• Garnish with sliced green onions and, if desired, a sprinkle of red chili flakes or sesame seeds for an extra kick.