- 1 tbsp. coconut oil
- 2 large shallots thinly sliced
- 2 large garlic cloves minced
- 12 ounces mixed mushrooms cremini, shitake, or Portobello quartered or thinly sliced
- 1/4 cup gluten-free tamari or soy sauce
- 2 quarts Pacific Foods Organic Mushroom Broth
- 2 packages gluten-free brown rice ramen noodles
- 1/4 cup organic red miso paste see note
- 2 tsp. Sriracha plus more for serving
- 4 baby bok choy thinly sliced
- 4 jammy hard-boiled eggs see note
- In a large Dutch oven, stockpot or saucepan, heat the oil over a medium-high flame. Add the shallots, garlic and mushrooms. Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes. Pour in the tamari and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
- Add the mushroom broth to the pot and bring to a simmer. Submerge the ramen in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).
- Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the miso and sriracha until dissolved. Ladle the ramen and broth into bowls and garnish with the bok choy, scallions, and hard-boiled eggs.