Bok Choy and Mushroom Ramen

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Bok Choy and Mushroom Ramen Bowl

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

Using rice noodles, bok choy, mushrooms, eggs, and corn in a ramen bowl makes an authentic Japanese dish that is healthy, inexpensive, and delicious.

Ingredients

• 8 oz package rice noodles
• 6 cups low sodium chicken broth
• 1 head bok choy, cut off leaves and cut in 2 inch pieces, rinse
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 4 hard boiled eggs, peeled and cut in half
• 1/2 cup chopped green onion
• 2 ears of corn or 1 cup corn kernels (frozen or canned, drained)

Instructions

1. Cook rice noodles according to package directions. Drain in colander and set aside.
2. Meanwhile prepare the toppings. Saute the bok choy in 1 tablespoon of olive oil in a large wok or nonstick pan. Remove after a few minutes. Saute the mushrooms in the other 1 tablespoon of olive oil. Remove and set aside. Cook the corn in the microwave or in a steamer and remove the kernels.
3. Heat the chicken broth to boiling then remove from the heat.
4. Place the cooked rice noodles in 3 bowls. Top each one with bok choy, mushrooms, corn, green onion, and hard boiled eggs.
5. Pour the broth over each one. Top with red pepper flakes and serve hot.

Nutrition Facts

Calories

482.96

Fat

15.95 g

Sat. Fat

3.54 g

Carbs

67.48 g

Fiber

4.72 g

Net carbs

62.77 g

Sugar

7.56 g

Protein

21.65 g

Sodium

419.18 mg

Cholesterol

186.5 mg

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