This Asian inspired dish is packed full of vegetables and only 206 calories a serving. Serves 6 Total Time: 40 minutes.
6 oz dried soba noodles or dried multigrain spaghetti
8 oz baby boi chop, quartered lengthwise
4 cups low-sodium chicken or vegetable broth
2 cups water
1/4 cup white miso paste
2 tablespoons reduced-sodium soy sauce
2 (1 cup) carrots, julienned
4 oz shiitake mushrooms, stemmed and sliced
6 soft or hard-cooked eggs, peeled and halved
Cracked black pepper, to taste
In large saucepan cook noodles in lightly salted boiling water according to package directions. Drain; rinse under cold water. Divide among bowls. Top with bok choy. In same saucepan heat broth and 2 cups water over medium-high heat until simmering; whisk in miso and soy sauce. Add carrots and mushrooms; return to simmering. Reduce heat. Cook 1 to 3 minutes or until carrots are crisp-tender. Ladle broth and vegetables over noodles and bok choy. Top with eggs and cracked black pepper. Yum Yum!
In a 2-quart saucepan bring 5 cups water to a full rolling boil. Carefully add eggs to water with a slotted spoon. Reduce heat to a gentle boil; cook eggs 8 minutes. Remove with slotted spoon to a bowl of ice water for 1 minute. Remove and crack lightly on hard surface. Gently peel away shell.
Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let eggs strand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the eggs between the palms of your hands or against the countertop. Peel off the eggshells, starting at the large ends.