Ramen noodles are in a class of their own. These alkaline noodles are typically only found at specialty stores or in seasoned packages. Home cooks can easily use soba, somen, or udon noodles as a terrific stand-in. This is a 20 minute meal you’ll love!
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Utensils
Aluminum Foil
Small Bowl
Whisk
Medium Bowl
Step 1
In a small bowl, whisk the miso paste and hot water until fully combined.
Step 2
Add the miso mixture and soba noodles to the pot.
Step 3
In a medium bowl, add the bok choy, shiitake mushrooms, 2 tablespoons soy sauce, and red pepper flakes. Toss until combined.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the bok choy and shiitake mushrooms on top of the rack.
Step 5
Slide the Deluxe Layer through the lower layer’s handles. Place the portabella mushroom on top of the rack and brush with the remaining soy sauce.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 2 minutes. Press START/STOP to begin cooking (PrE will display for approx. 6 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, carefully remove the racks. Stir the bok choy and shiitake mushrooms into the ramen. Chop the portabella mushrooms. Serve ramen topped with portabella mushrooms.
In a small bowl, whisk the miso paste and hot water until fully combined.
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 2 of 7
Add the miso mixture and soba noodles to the pot.
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 3 of 7
In a medium bowl, add the bok choy, shiitake mushrooms, 2 tablespoons soy sauce, and red pepper flakes. Toss until combined.
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 4 of 7
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the bok choy and shiitake mushrooms on top of the rack.
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 5 of 7
Slide the Deluxe Layer through the lower layer’s handles. Place the portabella mushroom on top of the rack and brush with the remaining soy sauce.
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 6 of 7
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 2 minutes. Press START/STOP to begin cooking (PrE will display for approx. 6 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
300ml
hot water
90g
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
180g
bok choy
30g
sliced shiitake mushrooms
60ml
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
60g
portabella caps, cut in 1/2-inch slices
LEVEL 1 (BOTTOM OF POT)
2 teaspoons
red miso paste
1 1/4 cups
hot water
3 ounces
dry soba noodles
LEVEL 2 (BOTTOM LAYER OF RACK)
6 ounces
bok choy
1 ounce
sliced shiitake mushrooms
1/4 cup
soy sauce, divided
1 teaspoon
red pepper flakes
LEVEL 3 (TOP LAYER OF RACK)
2 ounces
portabella caps, cut in 1/2-inch slices
Step 7 of 7
When cooking is complete, carefully remove the racks. Stir the bok choy and shiitake mushrooms into the ramen. Chop the portabella mushrooms. Serve ramen topped with portabella mushrooms.
