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Tatsoi, a sister of bok choy, has nearly double the calcium found in the same amount o’ milk!
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- Yields:
-
4
- Total Time:
-
40 mins
- Cal/Serv:
- 304
Ingredients
- 8
scallions
- 2
6-inch pieces dried kombu (about 1 oz)
- 1 oz.
bonito flakes
- 6 oz.
soba noodles
- 4
cloves garlic, grated
- 1
1 1/2-inch piece ginger, peeled, thinly sliced, and then cut into matchsticks
- 2 tbsp.
low-sodium tamari
- 2
heads baby bok choy, trimmed, leaves separated and halved lengthwise
- 12 oz.
boneless, skinless chicken breasts, very thinly sliced
- 2 tbsp.
rice vinegar
- 2 c.
tatsoi leaves
- 4 oz.
radishes (watermelon, purple, red, or daikon), cut into matchsticks
-
Soft-boiled eggs, enoki mushrooms, and togarashi, for serving
Directions
-
- Step 1
Halve scallions where they begin to turn green. Thinly slice greens and reserve; smash white parts. Put scallion whites in a large saucepan along with kombu and 7 cups water. Bring to a simmer on medium (about 10 minutes). Once water begins to simmer, add bonito flakes, turn off heat, and steep 3 minutes. Strain liquid through a fine-mesh sieve into a clean pot.
- Step 2Meanwhile, cook noodles per package directions.
- Step 3Add garlic, ginger, and tamari to broth and bring to a boil. Stir in bok choy and turn off heat. Stir in chicken and half of scallion greens; let stand 1 minute. Stir in vinegar and tatsoi.
- Step 4Divide noodles and radishes among bowls and ladle soup on top. Serve topped with remaining scallions, eggs, mushrooms, and togarashi, if using.
- Step 1
Per serving: 304 cal, 3 g fat (0.5 g sat), 29 g protein, 493 mg sodium, 39 g carb, 3.5 g sugars (0 g added sugars), 5 g fiber
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