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VEGETABLE RAMEN WITH MUSHROOMS & BOK CHOY

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.

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:

  1. In a big saucepan, mix the inexperienced onion whites with the ginger and eight cups of water; convey to a boil.
  2. 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.
  3. 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