Slice the mushrooms. Dry sautee then transfer to the double-handle pot. Add the vegetable or chicken broth, turn heat to medium-high, and bring to a boil. Once boiling, add the ramen noodles (discarding the seasoning packet). Cook for about 3 minutes or until tender.

While the broth is heating, wash the bok choy thoroughly. Tear the green tops into spinach-leaf-sized pieces and finely shred the white bottoms.

When the ramen is ready, turn the heat off and add the bok choy. Stir until wilted. Return to heat if needed to provide wilting. Then take off the heat, pour the coconut milk in, and stir to combine.

Serve with garnish of green onion and/or a little dollop of sambal oelek if desired.