1. Prepare the ramen

Bring a pot of water to a boil.

Cook ramen noodles for 2 minutes or until just softened (not too soft; they will cook more in the pan).

Drain and set aside.

2. Make the miso butter sauce

In a large pan or wok, melt 2 Tbsp butter over medium heat.

Add 1 Tbsp miso paste and use a spatula to mash and dissolve it into the butter.

Stir until the sauce becomes smooth and fragrant (about 30–40 seconds).

3. Cook the vegetables

Add the sliced mushrooms to the pan and sauté for 2 minutes until lightly browned.

Add bok choy (stems first if separated), and cook for another 1 minute until bright green and slightly wilted.

4. Combine everything

Add the drained ramen noodles directly into the pan.

Toss everything together so the noodles soak up the miso butter sauce.

Stir-fry for 1–2 minutes more until fully coated and heated through.

5. Serve

Plate the noodles and top with optional garnishes like sesame seeds, green onions, or chili flakes for a little heat.

Notes & Tips

Don’t overcook the noodles — slightly under-boiled noodles hold up better when stir-fried.

White miso = mild, sweet | Red miso = stronger, saltier — choose based on preference.

Add a splash of noodle water if you want extra saucy noodles.

Protein ideas: soft boiled egg, tofu, chicken slices, shrimp.