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TOTAL TIME: 25 MINUTES • FOR 4 PEOPLE
Bok choy is packed with calcium, iron, and vitamins A and C. Combined with mushrooms, snow peas, and the classic boiled eggs, this Japanese noodle soup makes for a hearty vegetarian dinner.
INGREDIENTS :
- 3 green onions, sliced, white and green parts separated
- 1 (3 ounce) piece of ginger, peeled and very thinly sliced
- 5 tablespoons low sodium tamari or soy sauce
- 6 ounces of ramen noodles
- 6 ounces shiitake mushroom caps, thinly sliced
- 2 bunches mini bok choy, stems thinly sliced and leaves halved lengthwise
- 4 ounces snow peas, thinly sliced lengthwise
- 1 tablespoon of rice vinegar
- 2 soft or medium eggs, peeled and halved
- 1/2 cup cilantro sprigs, for garnish
- Thinly sliced red pepper, to garnish
Directions:
- In a large saucepan, combine the green onion whites with the ginger and 8 cups of water; bring to a boil.
- Stir in the tamari, then add the noodles and cook according to package directions, adding the mushrooms and bok choy 3 minutes after the noodles. Remove from the heat and stir in the snow peas and vinegar.
- Divide soup among 4 bowls and top each with half an egg. Garnish with green onion leaves, cilantro and chili.
Nutritional contributions:
PER SERVING 300 calories, 10g fat (4.5g saturated fat), 15g protein, 1075mg sodium, 38g carbohydrates, 4g fibre, 4g sugars (0g sugars added), 93 mg of cholesterol
