Bok Choy and Mushroom Ramen

Dec 1

Written By Judy Doherty, MPS, PCII

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

Cook rice noodles according to package directions. Drain in colander and set aside.
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.
Heat the chicken broth to boiling then remove from the heat.
Place the cooked rice noodles in 3 bowls. Top each one with bok choy, mushrooms, corn, green onion, and hard boiled eggs.
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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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.