Noodle soup with bok choy, bell pepper & omelet strips
Noodle soup with bok choy, bell pepper & omelet strips
698kcal Per person
28g Protein
74g Carbs
32g Fat
5g Fiber
Ingredients
- 1 head baby bok choy
- 1 bell pepper
- 1 slice ginger
- 2 eggs
- 2 tablespoons milk, 2% reduced fat (30 ml)
- 1 ½ tablespoon olive oil (23 ml)
- 1 cube vegetable bouillon
- 2 cups water (474 ml)
- 3 ounces noodles, whole wheat (84 g)
- 1 tablespoon soy sauce (15 ml)
Preparing this recipe
- Remove the end of the stem from the bok choy. Wash the leaves and slice them into thin strips crosswise. Keep the white stems separate from the green leaves.
- Slice the bell pepper into thin strips. Finely chop the ginger.
- Break the eggs into a bowl and beat them with the milk, pepper and salt using a fork.
- Heat half of the oil in a skillet. Pour the egg mixture into the pan and cook an omelet over medium heat. Allow the omelet to cool slightly, then roll it up and slice it into thin strips.
- Heat the remaining oil in a pot and sauté the ginger for 2 minutes. Then add the bell pepper strips and the white part of the bok choy, stir-frying for 2 more minutes.
- Add the bouillon cube and water to the pot with the vegetables and bring to a boil. Let it simmer for 5 minutes. Add the noodles to the pot halfway through and add the green bok choy leaves in the last minute. Turn off the heat after 5 minutes. Season the soup with soy sauce and pepper to taste.
- Serve the noodle soup with the omelet strips in a deep bowl.
Tip van FitChef
1. Garnish the noodle soup generously with fresh cilantro.
2. Craving a spicy soup? Sauté a finely chopped red chili pepper along with it.
