INGREDIENTS
2 cups
bok choy
1 large
carrot
4
eggs
2 tsp
fresh ginger root
3 cloves
garlic
2
green onions
1/2 cup
mushrooms
9 oz
ramen noodles
1 small
red bell pepper
2 tbsp
red bell pepper
1 tbsp
rice wine vinegar
4 servings
seaweed
1 tbsp
soy sauce
4 servings
sriracha
4 cups
vegetable stock