Vegetable Ramen with Mushrooms and Bok Choy

If Meatless Monday isn't your thing, add shredded chicken or sliced sirloin steak for extra protein.

Serve 4
Cook in 25 minutes

Ingredients
3 scallions
1 3-oz piece ginger, peeled and very thinly sliced
5 tbsp. low-sodium tamari or soy sauce
6 oz. ramen noodles
6 oz. shiitake mushroom caps, thinly sliced
2 heads baby bok choy, stems thinly sliced and leaves halved lengthwise
4 oz.  snow peas, thinly sliced lengthwise
snow peas, thinly sliced lengthwise
1 tbsp. rice vinegar
2 soft-medium boiled eggs, peeled and halved
1/2 c. cilantro sprigs
Thinly sliced red chile, to taste

Directions

• Slice white parts of scallions and place in large pot with ginger and 8 cups water; bring to a boil. 
• Stir in tamari, then add noodles and cook per package directions, adding mushrooms and bok choy 3 minutes after adding noodles. Remove from heat and stir in snow peas and vinegar.
• Divide soup among 4 bowls and place 1 egg half on top of each. Slice remaining scallion greens and serve over soup along with cilantro and red chile.