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Ingredients
  • 1 ounce dried mushrooms (I prefer porcini) (optional, see note)*
  • 1 shallot (or ½ small onion), finely chopped
  • 3 garlic cloves, minced
  • 1 to 2 heads bok choy, chopped (3 cups)
  • 8 ounces fresh shiitake mushrooms, sliced
  • 4 cups vegetable broth
  • 2 tablespoons miso (use chickpea miso for a soy-free option)
  • 2 tablespoons tamari (or coconut aminos for soy-free)
  • 5 ounces ramen noodles (preferably whole grain)
  • finely chopped green onions + sesame seeds for serving
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