These are SO much better than what you ate in college. Fresh, tasty, and so satisfying.
Course dinner, lunch
Keyword noodles, ramen
Prep Time 15minutes
Cook Time 5minutes
Author Craving Something Healthy
1 1/2cupschicken stockor beef, or vegetable
2tablespoonscreamy peanut butter
1teaspoonlow sodium soy sauce
1teaspoonof fresh minced gingeror 1/2 teaspoon of dried ginger
1stalk celerysliced thin
3-4white or baby bella mushroomssliced
1smallhead bok choygreen leaves and light green stem parts sliced
2ounces dry soba noodles
optional 1 hard or soft-boiled eggsliced in half
1teaspoonSriracha sauce (optional)or more to taste
1teaspoonlow sodium soy sauce (optional)or 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.