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.

3004 servings0 hours 10 mins0 hours 25 mins


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


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