Low-Calorie Turkey and Vegetable Broth Bowl

Heat the olive oil in a medium saucepan or pot over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked through (about 5-6 minutes).

Add the minced garlic, minced ginger, and red pepper flakes to the turkey. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the low-sodium chicken broth and tamari. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Add the sliced mushrooms and shredded napa cabbage to the simmering broth. Cook for 3-4 minutes until the cabbage is tender and the mushrooms are softened.

Submerge the halved baby bok choy into the broth and cook for an additional 2 minutes until just bright green and tender-crisp.

Ladle the high-volume broth, turkey, and vegetables into two large serving bowls. Garnish generously with fresh green onions and cilantro before serving hot.