Vegetable Ramen With Mushrooms and Bok Choy
Jump to recipeIf Meatless Monday isn't your thing, add shredded chicken or sliced sirloin steak for extra protein.
Ingredients
- 3
scallions
- 1
3-oz piece ginger, peeled and very thinly sliced
- 5 Tbsp.
low-sodium tamari or soy sauce
- 6 oz.
ramen noodles
- 6 oz.
shiitake mushroom caps, thinly sliced
- 2
heads baby bok choy, stems thinly sliced and leaves halved lengthwise
- 4 oz.
snow peas, thinly sliced lengthwise
snow peas, thinly sliced lengthwise
- 1 Tbsp.
rice vinegar
- 2
soft-medium boiled eggs, peeled and halved
- 1/2 cup
cilantro sprigs
Thinly sliced red chile, to taste
Directions
- Step 1 Slice white parts of scallions and place in large pot with ginger and 8 cups water; bring to a boil.
- Step 2Stir in tamari, then add noodles and cook per package directions, adding mushrooms and bok choy 3 minutes after adding noodles. Remove from heat and stir in snow peas and vinegar.
- Step 3Divide soup among 4 bowls and place 1 egg half on top of each. Slice remaining scallion greens and serve over soup along with cilantro and red chile.
Nutritional Information (per serving): About 300 calories, 10 g fat (4.5 g saturated), 13 g protein, 1,075 mg sodium, 38 g carb, 4 g fiber
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