TOTAL TIME: 25 MINUTES • SERVES 4
Bok choy is packed with calcium, iron, and vitamins A and C. Combined with mushrooms, snow peas, and the classic soft-boiled eggs, this Japanese noodle soup makes a filling vegetarian dinner.
INGREDIENTS :
- 3 scallions, sliced, white and green parts separated
- 1 (3-ounce) piece ginger, peeled and very thinly sliced
- 5 tablespoons low-sodium tamari or soy sauce
- 6 ounces ramen noodles
- 6 ounces shiitake mushroom caps, thinly sliced
- 2 bunches baby bok choy, stems thinly sliced and leaves halved lengthwise
- 4 ounces snow peas, thinly sliced lengthwise
- 1 tablespoon rice vinegar
- 2 soft- or medium-boiled eggs, peeled and halved
- 1/2 cup cilantro sprigs, for topping
- Thinly sliced red chile, for topping
Directions :
- In a large pot, combine scallion whites with ginger and 8 cups water; bring to a boil.
- Stir in tamari, then add noodles and cook per package directions, adding mushrooms and bok choy 3 minutes after noodles. Remove from heat and stir in snow peas and vinegar.
- Divide soup among 4 bowls and top each with 1 egg half. Top with scallion greens, cilantro, and chile.
Nutrition Facts :
PER SERVING 300 calories, 10 g fat (4.5 g saturated fat), 15 g protein, 1,075 mg sodium, 38 g carbohydrates, 4 g fiber, 4 g sugars (0 g added sugars), 93 mg cholesterol