Total Time: 25 minutes
Serves: 4
Bok choy is packed with calcium, iron, and vitamins A and C. Combined with mushrooms, snow peas, and the classic soft-boiled eggs, this Japanese noodle soup makes a filling vegetarian dinner.
Ingredients:
- 3 scallions, sliced, white and green parts separated
- 1 (3-ounce) piece ginger, peeled and very thinly sliced
- 5 tablespoons low-sodium tamari or soy sauce
- 6 ounces ramen noodles
- 6 ounces shiitake mushroom caps, thinly sliced
- 2 bunches baby bok choy, stems thinly sliced and leaves halved lengthwise
- 4 ounces snow peas, thinly sliced lengthwise
- 1 tablespoon rice vinegar
- 2 soft- or medium-boiled eggs, peeled and halved
- 1/2 cup cilantro sprigs, for topping
- Thinly sliced red chile, for topping
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