Portion Size: 1 cup

Ingredients: Yields:  8 servings

Ingredients	Notes:
1/2 pound lean ground pork
1 ounce dried mushroom (preferably shitake or porcini)
1 tablespoon canola oil
4 green onions thinly sliced	Washed, trimmed and sliced.
10 ounces dried ramen noodles	-May use spaghetti noodles.
6 cups low sodium chicken broth
2 small heads baby Bok choy	Washed, trimmed and chopped
3 tablespoons miso paste
2 tablespoons low sodium soy sauce
2 teaspoons Sriracha sauce
1//4 cup carrots	Washed, trimmed, peeled and shredded.
1 medium zucchini	Washed, trimmed and shredded
2 hard cooked eggs, sliced	(optional)
2 tablespoons fresh basil	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place mushrooms in a medium bowl and cover with hot water.  Let sit until ready to use. In a large pot, add 10 cups water. Bring to a boil. Cook noodles according to the directions on the package. During the last minute of cooking add baby Bok choy.  Drain noodles and bok choy; rinse with cold water.
2	In a large pot over high heat add canola oil. Add pork. Cook breaking up meat slightly.. Add have the onions and cook, stirring occasionally until pork is cooked. Add miso and cook, stirring until incorporated about 30 seconds. Stir in broth, soy sauce and Siracha.	Cook until internal temperature reaches 165°F.
3	Drain and slice mushrooms. Add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes.
4	Divide noodles into serving bowls. Add Bok choy, carrots and zucchini into bowls.  Top with soup
5	Garnish with egg and cilantro.