Green onions, fresh gingerroot and Chinese cabbage make this aromatic soup similar to those served in authentic Asian noodle shops.
Dice chicken and thinly slice bok choy and green onions using Chef’s Knife; set aside. Slice mushrooms using Egg Slicer Plus®. Using Julienne Peeler, cut carrot into julienne strips; cut strips into 1-in (2.5-cm) pieces. Peel gingerroot; finely chop using Food Chopper.
Place mushrooms, carrots, gingerroot and garlic pressed with Garlic Press in (4-qt./3.8-L) Casserole. Add water, broth soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.
Calories 130 (21% from fat), Total Fat 3 g, Saturated Fat .5 g, Cholesterol 30 mg, Carbohydrate 12 g, Protein 13 g, Sodium 580 mg, Fiber 1 g
1/2 starch, 1 low-fat meat, 1 vegetable (1/2 carb)
Bok choy is a vegetable with tender, dark green leaves and crunchy, white stalks. It is available in supermarkets year-round. Store it, tightly wrapped, in the refrigerator for up to 4 days. Bok choy can be stir-fried with other vegetables; it can also be cooked or served raw on its own. Shredded green cabbage can be substituted for the bok choy, if desired.
Gingerroot has a paper-thin, tan-colored skin that should be removed before use. Store gingerroot in a resealable plastic food storage bag in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. To use frozen gingerroot, just slice off as much as you need.
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