1 1/2 cups chicken broth
1 cup assorted fresh mushrooms, sliced thin
1 egg
1/2 spring onion, diced
1/2 tsp ginger, minced
1 tsp garlic, sliced
1 tbsp tamari
1 tsp sesame oil
1 sheet nori, shredded
1 cup bok choy, sliced
50 g buckwheat soba noodles
METHOD
Boil the egg in a small pot of hot water for 3 minutes. Cool, and remove shell. Slice in half.
Place the broth in a saucepan with ginger, garlic, tamari, mushrooms and sesame oil. Heat until hot but don’t boil. Add noodles and simmer for 3 minutes before adding the bok choy. Simmer for a further 2-3 minutes until noodles are soft. Pour into a bowl. Top with shredded nori, spring onion and egg.
Serves 1
PER SERVE
Kj 1470.9
Cal 350
Protein 20.1 g
Carbs 39.3 g
Sugar 3.8 g
Total fat 10.9 g
Fibre 7.4 g