VEGETABLE RAMEN WITH MUSHROOMS & BOK CHOY

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 :

  1. In a large pot, combine scallion whites with ginger and 8 cups water; bring to a boil.
  2. 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.
  3. 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

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