TOTAL TIME: 25 MINUTES • FOR 4 PEOPLE
Bok choy is full of calcium, iron, and nutritional vitamins A and C. Mixed with mushrooms, snow peas, and the traditional boiled eggs, this Japanese noodle soup makes for a hearty vegetarian dinner.
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INGREDIENTS :
- 3 inexperienced onions, sliced, white and inexperienced components separated
- 1 (3 ounce) piece of ginger, peeled and really 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 mushy or medium eggs, peeled and halved
- 1/2 cup cilantro sprigs, for garnish
- Thinly sliced pink pepper, to garnish
Instructions:
- In a big saucepan, mix the inexperienced onion whites with the ginger and eight cups of water; convey to a boil.
- Stir within the tamari, then add the noodles and prepare dinner in accordance with bundle instructions, including the mushrooms and bok choy 3 minutes after the noodles. Take away from the warmth and stir within the snow peas and vinegar.
- Divide soup amongst 4 bowls and prime every with half an egg. Garnish with inexperienced onion leaves, cilantro and chili.
Dietary contributions:
PER SERVING 300 energy, 10g fats (4.5g saturated fats), 15g protein, 1075mg sodium, 38g carbohydrates, 4g fibre, 4g sugars (0g sugars added), 93 mg of ldl cholesterol
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