Healthy Ramen Bowls - Eggs.ca

Ingredients

• Broth 4 cups (1 L) broth (no salt added or low sodium) – 2 cups chicken and 2 cups mushroom broth 1 carrot 1 celery stalk 1 small onion 1 garlic clove 1 handful of cilantro with stems
• 4 cups (1 L) broth (no salt added or low sodium) – 2 cups chicken and 2 cups mushroom broth
• 1 carrot
• 1 celery stalk
• 1 small onion
• 1 garlic clove
• 1 handful of cilantro with stems
• 2 ramen cakes (70 g each) - a millet & brown rice ramen
• 1 tbsp (15 mL) soy sauce, less sodium
• ½ tbsp (7.5 mL) chili paste
• 4 ounces mushrooms – small whole shitake
• 2 eggs
• 4 baby Bok choy, halved lengthways
• 2 cups (500 mL) Kale, stems removed and chopped
• 1 cup (250 mL) frozen corn kernels
• ½ medium carrot, cut into matchsticks
• ⅛ small red cabbage, thinly sliced
• 1 green onion, thinly sliced on a long diagonal
• 1 long red chili, thinly sliced on a diagonal