Heat oil in a large saucepan. Add mushrooms. Cook over low heat for 4 to 5 minutes or until tender, stirring occasionally. Transfer mushrooms to a bowl; set aside.
If you're gluten-free and/or vegetarian, never miss out on ramen bowls again! Our Soba Noodle Soup is made with naturally gluten-free buckwheat noodles, also called soba noodles.
Servings and Ingredients
|2 tbsp. Hy-Vee canola oil|
|½ (5-oz.) pkg. sliced fresh shiitake mushrooms|
|6 c. Hy-Vee 33%-less-sodium chicken broth, divided|
|¾ c. carrots, julienne-cut or pre-shredded|
|1 (2-inch) pice fresh ginger, peeled and cut into 1-inch matchsticks|
|3 oz. soba noodles, dry|
|½ c. frozen shelled edamame|
|1 small head baby bok choy, cut lengthwise into quarters|
|2 mini sweet red bell peppers, sliced crosswise|
|4 Hy-Vee Short Cuts hard-boiled eggs, halved lengthwise|
|Black sesame seeds, for garnish|
Things To Grab
- Large saucepan
- 2 small bowls
- Slotted spoon
Add 1 cup broth and carrots to saucepan. Bring to boiling; reduce heat. Simmer, uncovered 1 to 2 minutes or until crisp-tender. Using a slotted spoon, transfer carrots to a separate bowl.
Add remaining 5 cups broth and ginger to the saucepan. Bring to boiling. Remove ginger pieces with slotted spoon; discard. Add noodles, edamame, bok choy, and red peppers; cook 3 to 4 minutes or until noodles are tender and vegetables are crisp-tender. Stir in mushrooms. Ladle soup into bowls, adding bok choy to each. Top with carrots and eggs. Garnish with black sesame seeds.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 185mg
- Sodium: 1010mg
- Total Carbohydrates: 24g
- Protein: 14g