INGREDIENTS
16 oz
Bok choy, stems and leaves
1
Carrot, large
3
large cloves Garlic
1 tbsp
Ginger, fresh
1
Jalapeno pepper, small
1
medium bunch Scallions, sliced, whites and greens
3 oz
Shiitake mushrooms
4
Eggs, soft
6 cups
Vegetable broth, low-sodium
1 tbsp
Soy sauce or tamari, low-sodium
2 tbsp
White miso paste
4 oz
Ramen noodles, dry
1 tbsp
Olive oil