1teaspoonof fresh minced gingeror 1/2 teaspoon of dried ginger
1stalk celerysliced thin
3-4white or baby bella mushroomssliced
1head bok choygreen leaves and light green stem parts sliced
2portions of dry Chinese noodlesabout 1 1/2 cups
optional 1 hard or soft-boiled eggsliced in half
1teaspoonSriracha sauceor more to taste
1teaspoonlow sodium soy sauceor more to taste
Place the broth or stockin a medium sauce pan, and add the peanut butter, ginger, and 1 teaspoon of the soy sauce. Bring to a boil, stirring constantly to blend the ingredients, and then reduce the heat to a simmer.
Add all of the vegetables, except the scallions to the broth.
Add the noodles, breaking them up as needed, so that they are covered with the broth.
Let the noodles sit in the broth for about 5 minutes, or until they are softened.
Remove from the heat, and adjust seasonings with Sriracha, and additional soy sauce, if desired.
Sprinkle the scallions over, and serve with the egg halves on the side.
If you can't find the low fat Chinese noodles, you can use whole grain spaghetti, buckwheat, or brown rice noodles.