Print

Low Carb Bok Choy Egg Ramen Noodle Soup

Course Main Course
Keyword ramen
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 1
Calories 206 kcal

Ingredients

  • 2 cups bok choy trimmed, washed, cut up
  • 2 cups low sodium broth vegetable, dashi, or chicken broth
  • 4 ounces kelp noodles
  • 1 large soft boiled egg
  • 1 teaspoon sesame oil
  • toasted sesame seeds optional

Instructions

Prepare Bok Choy

  1. Trim stems off bok choy. Place bok choy in bowl of cold water and swish around to remove any dirt or sand. Cut bok choy into rough pieces.

Cook Ramen Noodle Soup

  1. Bring broth to a boil. Add bok choy and kelp noodles. Cook for a minute or two until bok choy is tender. Baby bok choy only takes a minute. Regular bok choy will take a little longer because the stems are thicker.

  2. Transfer noodles, bok choy and broth to a bowl. Cut open soft boiled egg and place on top. 

  3. Drizzle sesame oil on top. Sprinkle some sesame seeds on top, if desired.

Nutrition Facts
Low Carb Bok Choy Egg Ramen Noodle Soup
Amount Per Serving
Calories 206 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 186mg62%
Sodium 338mg15%
Potassium 827mg24%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 6525IU131%
Vitamin C 63mg76%
Calcium 344mg34%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.