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.


  • 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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