EWWK: Ramen Soup with Vegetables


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