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Leek and Mushroom Ramen

Leek and Mushroom Ramen with Bok Choy and Soft-Boiled Egg

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Recipe Details


Unless it’s out of a package, homemade ramen in under an hour isn’t usually a thing...until now. Brimming with fresh bok choy, leeks, shiitake mushrooms, and tender long life noodles, our vegetarian ramen gets a wealth of flavor from miso paste and umami-laden mushroom powder. The only challenge? Find a bowl big enough!


  • < 600 Calories
  • Vegetarian
  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • leek
    8 ounces
  • shiitake mushrooms
    8 ounces
    shiitake mushrooms
  • baby bok choy
    12 ounces
    baby bok choy
  • ginger
    1 ounce
  • scallion
  • sesame oil
    2 tablespoons
    sesame oil
  • vegetable stock
    8 ounces
    vegetable stock
  • dark soy sauce
    2 tablespoons
    dark soy sauce
  • miso paste
    1 tablespoon
    miso paste
  • shiitake mushroom powder
    1 teaspoon
    shiitake mushroom powder
  • long life noodles
    8 ounces
    long life noodles
  • chili garlic sauce
    2 teaspoons
    chili garlic sauce

What You’ll Need

  • water
  • 2 8" medium pots with lids

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse leeks, then halve lengthwise and trim off dark green tops. Cut crosswise into 1-inch pieces and place in a bowl of cold water, letting dirt sink to bottom. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and quarter. Rinse bok choy and cut crosswise into 1-inch pieces, keeping leaves and stems separate. Trim and discard skin of ginger. Rinse scallions, trim off roots, and thinly slice. 

  2. Sauté Aromatics

    Sauté Aromatics

    Remove leeks from water. Heat half of sesame oil in a medium pot over medium-high heat. When oil is shimmering, add mushrooms, whole knob ginger, leeks, and bok choy stems. Cook until fragrant and tender, stirring occasionally, about 7 minutes. 

  3. Soft-Boil Egg

    Soft-Boil Egg

    While aromatics sauté, place egg in a medium pot and add enough cold water to just cover. Bring water to a boil, then immediately remove from heat, cover, and set aside for 5 minutes. Remove egg, leaving water in pot for noodles, and rinse egg under very cold water for 60 seconds to stop cooking. Place in a small bowl of cold water and set aside to fully cool. Return water to a boil for noodles. 

  4. Simmer Broth

    Simmer Broth

    Add vegetable stock, soy sauce, miso paste, mushroom powder, and 1 cup water to pot with vegetables over high heat. Bring to a boil, then reduce heat to medium and simmer until flavors have melded, 7-8 minutes. Keep warm, covered, over low heat. 

  5. Cook Noodles

    Cook Noodles

    Season boiling water generously with salt, then stir in long life noodles and cook until al dente, 2-3 minutes. Drain noodles and rinse under cold water for 30 seconds to stop cooking. Return to pot off heat and toss with remaining sesame oil. Set aside.

  6. Plate Ramen

    Plate Ramen

    Stir chili garlic sauce into broth, then add bok choy leaves and stir to wilt. Taste and add more salt and pepper as desired. Remove and discard ginger from pot. Divide noodles between serving bowls and ladle over broth. Peel cooled egg, halve lengthwise, and place half over each bowl of ramen. Garnish with scallions and dig in!

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