Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper (weheartfood.com)
Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional) (humanesociety.org)
1/2 Tbsp olive oil 1/2 carrot, julienned 1/4 cup red pepper, cut into strips 1/2 cup frozen edamame, shelled 1 cup bean sprouts 4 cups spinach, chopped 6 mushrooms, sliced 3/4 cup shredded cheese Salt and black pepper to taste Paprika to taste 1 egg (optional) (innerharmonynutrition.com)