Vegetable Ramen With Mushrooms and Bok Choy - Vegetable Ramen With Mushrooms and Bok Choy

If Meatless Monday isn’t your thing, add shredded chicken or sliced sirloin steak for extra protein.

CAL/SERV:YIELDSPREP TIME:TOTAL TIME:
3004 servings0 hours 10 mins0 hours 25 mins

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 c. cilantro sprigs
Thinly sliced red chile, to taste

Directions

1. Slice white parts of scallions and place in large pot 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 adding noodles. Remove from heat and stir in snow peas and vinegar.
3. Divide 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