Ingredients

• 1 tbsp oil
• 4 cups sliced mushrooms
• 1 garlic clove, minced
• 1 cup chopped baby bok choy
• 1 cup halved snow peas
• 1 tbsp miso paste
• 2 cups mushroom broth
• 2 packages instant ramen noodles, flavor packet discarded
• 1 tbsp soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the mushrooms to the skillet and cook, stirring occasionally, until they begin to brown, about 4 to 5 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the bok choy and snow peas and cook, stirring, until they become bright green, about 1 to 2 minutes. Stir in the broth and miso paste and bring the mixture to a simmer. Add the ramen to the skillet and cook, stirring occasionally, until the ramen softens and all of the liquid has been absorbed, about 1 to 2 minutes. Stir in the soy sauce.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.