Lightened Up Veggie Ramen Bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium bunch scallions, sliced, whites and greens separated
- 1 large carrot, peeled and chopped
- 3 ounces shiitake mushrooms, stems removed and sliced
- 3 large cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 6 cups low-sodium vegetable broth
- 1 tablespoon low-sodium soy sauce or tamari
- 16 ounces bok choy, stems and leaves separated, then sliced
- 4 ounces dry ramen noodles
- 2 tablespoons white miso paste
- 1 small jalapeño pepper, sliced, for serving
- 4 soft boiled eggs, for serving
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