Ramen Soup with Vegetables

Yes, it is now trendy to eat ramen noodles however the dry noodle packs of our college days are being upscale in restaurants and so is the price. This recipe adds flavor and nutrients and while more than 0.29$ it is still much less than the restaurant variety… enjoy!

• 1 tsp. canola oil
• 2 garlic cloves, minced
• 1 large carrot shredded
• 5 cups baby bok choy coarsely chopped (leaves and stems separated)
• 8 ounces shiitake mushrooms (stems removed and tops chopped)
• 8 cups chicken low or unsalted chicken broth
• 1 (5-ounce) can bamboo shoots
• 1 Tbs. soy sauce
• 2 Tbs. miso paste
• 8 ounces cooked or leftover chicken
• 8 ounces ramen, soba, or brown rice noodles (cooked according to package directions)
• 1 bunch green onions chopped

Place large pot over medium heat and add oil. Add the carrots, bok choy stems, garlic, shitake mushrooms and sauté for about 5 minutes. Add in the broth, soy, miso paste, bok choy leaves, bamboo shoots and chicken bring to a boil and simmer for about 5 additional minutes. Divide noodles into bowl and label broth over noodles, top with green onions.

Yield: 8 servings (serving size: 1 ¼ cups)
Nutrition Breakdown: Calories 190, Fat 3g (0mg saturated fat), Cholesterol 15mg, Sodium 820mg, Carbohydrate 26g, Fiber 4g, Protein 16g.
Diabetes Exchanges: 1 Vegetable, 1 ½ Starch, 2 Lean Meats