VEGETABLE RAMEN WITH MUSHROOMS & BOK CHOY

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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