Quick Answer
Yes, you can absolutely put raw bok choy in ramen. Bok choy is a type of Chinese cabbage that has thick white stalks and dark green leaves. It’s commonly used in stir fries and soups. When added raw to ramen, the bok choy will cook slightly in the hot broth while still retaining some crunch. The crisp texture and fresh, green flavor pairs deliciously with the rich, savory broth. Just be sure to chop or shred the bok choy into small pieces so it cooks quickly and evenly. Overall, raw bok choy makes a nutritious and tasty addition to any bowl of ramen.
Cooking Bok Choy for Ramen
While you can add bok choy raw, you can also cook it before adding it to your ramen. Here are some easy ways to prepare bok choy for ramen:
– Blanch or boil: Drop chopped bok choy into boiling water for 30 seconds to 1 minute just until wilted. Drain and add to bowls of ramen.
– Stir fry: Quickly stir fry chopped bok choy in a bit of oil over high heat for 1-2 minutes until just tender-crisp.
– Microwave: Place chopped bok choy in a microwave safe dish with a splash of water. Microwave for 1-2 minutes until wilted.
– Saute: Heat oil in a pan. Saute chopped bok choy for 2-3 minutes until lightly browned but still crisp.
– Steam: Place bok choy in a steaming basket or colander. Steam for 1-2 minutes just until bright green and wilted.
Cooking bok choy before adding it to ramen softens the texture while still retaining some crunch. It allows the bok choy to absorb more flavor from the broth as well. So feel free to quickly cook the bok choy using your preferred method before adding it to your ramen.
Choosing Bok Choy for Ramen
When selecting bok choy for ramen, you’ll want to look for:
– Fresh, crisp leaves – Avoid wilted or brown leaves.
– Firm, white stalks – The stalks should feel snappy, not limp.
– Smaller heads – Baby bok choy has more tender leaves and stalks.
– Bright green color – Paler green heads are older.
– Unblemished appearance – Watch for mushy brown spots.
You can use any variety of bok choy, but some good options include:
– Baby bok choy – Tender and mild tasting.
– Shanghai bok choy – Smaller heads with thin stalks.
– Choy sum – Similar to bok choy but with thinner stems.
– Yu choy – Larger, ruffle-edged leaves.
No matter which you choose, select heads that are as fresh as possible for optimal texture and flavor.
Preparing Bok Choy for Ramen
To prepare bok choy for ramen:
– Rinse under cold water to wash away any dirt or grit.
– Trim off the very end of the stems and any discolored portions.
– Separate the leafy greens from the stems.
– Chop the stems into thin slices on an angle.
– Stack the leaves and slice them into wide ribbons.
– For baby bok choy, you can keep whole and halve lengthwise instead.
The white stems take longer to cook than the leaves, so slicing them thinly ensures they cook at the same rate. Cutting the leaves into wide ribbons prevents them from slipping through chopsticks.
How Much Bok Choy to Use
As a guideline, here’s how much raw bok choy to add per serving:
– For 1 bowl of ramen: 1-2 cups chopped bok choy
– For 2 bowls: 2-4 cups chopped bok choy
– For 4 bowls: 4-8 cups chopped bok choy
The amount can vary based on the size of your bowls and how much bok choy flavor you want. Start with less and add more to taste. Too much raw bok choy piled into the broth can overwhelm the other flavors.
Health Benefits of Bok Choy
Beyond its tasty crunch, bok choy offers great nutritional value. Here are some of the top health benefits of adding bok choy to your ramen:
– Low calorie – Bok choy has only 9 calories per cup. It helps keep your ramen light.
– High in vitamin C – One cup contains over 50% of your daily vitamin C needs.
– Rich in vitamin K – Supports bone and blood vessel health.
– Good source of folate – Important for cell function and tissue growth.
– Contains calcium – Strengthens bones when paired with vitamin D.
– Has potassium – Helps control blood pressure.
– Filled with antioxidants – May reduce inflammation and prevent disease.
– High in glucosinolates – Compounds that may inhibit cancer growth.
So by adding nutrient-packed bok choy to your ramen, you can turn an indulgent soup into a healthier, more well-rounded meal.
Complementary Ramen Toppings
In addition to bok choy, here are some other tasty toppings that pair well:
– Shiitake mushrooms – Savory umami flavor.
– Bamboo shoots – Crunchy texture.
– Green onions – Bright, fresh flavor.
– Soft boiled egg – Rich and creamy.
– Nori – Toasted, salty seaweed sheets.
– Bean sprouts – For added crunch.
– Shredded carrot – Hint of sweetness.
– Seared pork belly – Savory, fatty contrast.
– Kimchi – Spicy and fermented.
Mix and match your favorite accompaniments to balance flavors and textures. The key is finding toppings that complement, rather than overwhelm, the delicate bok choy.
Full Recipe: Bok Choy Ramen
Here is one way to put it all together for a bowl of flavorful ramen topped with crisp bok choy:
Ingredients:
| 4 cups vegetable or chicken broth |
| 2 tablespoons miso paste |
| 1 tablespoon soy sauce |
| 1 teaspoon sesame oil |
| 4 ounces ramen noodles |
| 1 baby bok choy, chopped |
| 2 green onions, sliced |
| 1 soft boiled egg, halved |
| 1 sheet nori, cut into strips |
Instructions:
1. In a small saucepan, combine the broth, miso paste, soy sauce, and sesame oil. Bring to a simmer over medium-high heat.
2. Cook the ramen noodles according to package directions until al dente. Drain and divide between two bowls.
3. Add the bok choy to the broth and allow to cook for 1 minute until just wilted.
4. Ladle the hot broth over the cooked noodles. Top with green onions, soft boiled egg, and nori.
5. Serve immediately while hot and enjoy!
The miso paste and soy sauce add a savory depth to the broth that pairs perfectly with the fresh bok choy. Letting the bok choy briefly cook in the broth softens it slightly while retaining some crunch. Toppings like egg and nori add extra texture and umami. Feel free to get creative and make this ramen recipe your own!
Storing and Reheating Bok Choy Ramen
Like most noodle dishes, ramen is best eaten freshly made for the perfect tender noodles and crisp vegetables. But you can store and reheat any leftovers.
To store:
– Let the ramen cool completely, then transfer to an airtight container.
– Keep in the refrigerator for up to 4 days.
To reheat:
– For best texture, reheat the broth separately from the noodles and toppings.
– Gently warm the broth on the stove or microwave until hot.
– Meanwhile, place the noodles and toppings in a skillet with a splash of water. Cook over medium heat until warmed through.
– Portion the noodles and toppings into bowls.
– Ladle the hot broth over top and serve.
The noodles may soak up some of the broth as it sits. So reheating them with a little water helps revive their texture best. Just be careful not to overcook them. Enjoy your leftovers within a few days for maximum freshness.
Key Takeaways
– Raw bok choy adds delicious crunch and flavor contrast to ramen.
– Quickly cooking the bok choy before adding it to ramen helps it absorb more broth flavor.
– Chopped stems and leaf ribbons allow even cooking. Baby bok choy can stay whole.
– About 1-2 cups raw, chopped bok choy per serving is a good amount.
– Bok choy offers great nutritional value like vitamin C, K, and antioxidants.
– Complementary toppings include mushrooms, egg, green onion, and nori.
– Store ramen with bok choy for up to 4 days. Reheat broth and noodles separately.
So don’t be afraid to throw some raw, crispy bok choy into your next bowl of piping hot ramen. In just a minute or two it will wilt in the broth and add nice crunch and freshness. Bok choy truly elevates ramen from an indulgent slurp fest into a more nutritious and well-rounded soup.
Conclusion
Raw bok choy can be a delicious and healthy addition to ramen. Its crisp texture and fresh, green flavor provide the perfect contrast to rich, savory ramen broth and tender noodles.
While you can simply throw raw chopped bok choy straight into your bowl, lightly cooking it first allows it to absorb more flavor. Blanch, steam, stir fry or microwave the bok choy for just 1-2 minutes before adding it to assembled bowls of ramen.
When shopping, look for smaller, fresh bok choy heads with bright leaves. Separate the stems and leaves, then slice thinly and evenly for quick cooking. Baby bok choy can be halved lengthwise instead.
About 1-2 cups chopped raw bok choy per serving lends enough flavor and crunch without overwhelming. Beyond its tasty crunch, bok choy packs in nutrients like vitamins C and K.
Pair bok choy with savory mushrooms, egg, green onions or nori to round out your ramen flavors and textures. Store any leftovers separately and reheat gently for best results.
So go ahead and throw some crispy bok choy into your next ramen session. Your tastebuds and your health will thank you!