Cook noodles as directed on package; drain. Rinse under cold running water; drain well. Reserve for later use.
Bring broth, ginger and red pepper to boil in Dutch oven or small stockpot on medium heat; keep warm on medium-low heat.
Heat 2 Tbsp. dressing in large skillet on medium heat. Add meat; cook 5 to 8 min. or until evenly browned, stirring frequently. Add to broth mixture, reserving meat drippings in skillet.
Add mushrooms, carrots, yellow onions and remaining dressing to reserved drippings in skillet; cook 10 min., stirring occasionally to remove browned bits from bottom of skillet. Stir in soy sauce. Add to ingredients in Dutch oven; stir. Simmer on medium-low heat 10 min., stirring occasionally.
Stir in bok choy; cook 5 min. Add noodles; stir. Cook 5 min., stirring frequently.
Ladle soup into 8 bowls; sprinkle with green onions, basil and mint.
Prepare using fat-free reduced-sodium chicken broth and boneless skinless chicken breasts, cut into strips.
Serve with lime wedges.
Substitute 1 qt. (4 cups) each water and regular beef broth for the fat-free reduced-sodium beef broth.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.