Directions:
- Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
- In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.85 Kcal (778 kJ) | ||
| Calories from fat | 7.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 2mg | 1% | |
| Sodium | 53.83mg | 2% | |
| Potassium | 418.14mg | 9% | |
| Total Carbs | 39.56g | 13% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 8.05g | 32% | |
| Protein | 8.43g | 17% | |
| Vitamin C | 28.7mg | 48% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 67mg | 372% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.02 Kcal (431 kJ) | ||
| Calories from fat | 4.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 1% | |
|---|---|---|---|
| Cholesterol | 1.11mg | 1% | |
| Sodium | 29.84mg | 2% | |
| Potassium | 231.78mg | 9% | |
| Total Carbs | 21.93g | 13% | |
| Sugars | 0.88g | 6% | |
| Dietary Fiber | 4.46g | 32% | |
| Protein | 4.67g | 17% | |
| Vitamin C | 15.9mg | 48% | |
| Vitamin A | 1.6mg | 94% | |
| Iron | 37.1mg | 372% | |
| Calcium | 53mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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