Vegetarian Tofu and Egg Ramen

with Zoodles

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Low-Carb
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Low-Carb
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Instructions

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1 Prep

Peel and cut carrots to thin strips. Slice mushrooms. Peel and mince shallots and garlic.

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2 Saute

Heat oil in a large saucepan. Sauté carrots, mushrooms, and shallots for 3–5 minutes. Add garlic, ginger paste, and chili flakes. Stir for 1–2 minutes.

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3 Simmer

Add water, vegetable stock cubes, rice vinegar, soy sauce, salt, and black pepper. Bring to a boil, and simmer covered for 10 minutes.

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4 Boil eggs

Meanwhile boil eggs for 6–7 minutes. Transfer to ice cold water to cool.

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5 Cut

Cut tofu to small cubes. Cut the zucchini to spaghetti with a spiralizer. If you don’t have one, just cut them first to thin slices, then to thin strips.

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6 Serve

Add the tofu cubes and the zoodles to the soup, and boil for 1–2 minutes. Divide the soup into bowls and top each bowl with a peeled, halved egg. Eat with chopsticks and a spoon.

Tips for fussy eaters

Cook some regular noodles. Stir-fry the noodles with a bit of tofu and carrots. Serve with a boiled egg half on top.

Pro tip

Rice vinegar is a mild vinegar made from fermented rice. It is used in marinades, stir fries, ramen soups and sushi.

Noodle free Ramen for a light Asian dinner night!

Cooking Time: 25 min

Cals 367 · Prot 25.8 · Carbs 9.2 · Fat 24.4

Ingredients

Number of people

Ramen

Carrot 2 Pieces
Shiitake mushroom 150 Grams
Shallots 1 Pieces
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Ginger paste 10 Grams
Chilli flakes 1 Grams
Water 1000 ML
Vegetable stock cube 1 Pieces
Rice vinegar 3 ML
Soy sauce 15 ML
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Firm tofu 300 Grams
Zucchini, small 3 Pieces

To serve

Eggs 2 Pieces

Noodle free Ramen for a light Asian dinner night!

Cooking Time: 25 min

Cals 367 · Prot 25.8 · Carbs 9.2 · Fat 24.4

Instructions

photo

1 Prep

Peel and cut carrots to thin strips. Slice mushrooms. Peel and mince shallots and garlic.

photo

2 Saute

Heat oil in a large saucepan. Sauté carrots, mushrooms, and shallots for 3–5 minutes. Add garlic, ginger paste, and chili flakes. Stir for 1–2 minutes.

photo

3 Simmer

Add water, vegetable stock cubes, rice vinegar, soy sauce, salt, and black pepper. Bring to a boil, and simmer covered for 10 minutes.

photo

4 Boil eggs

Meanwhile boil eggs for 6–7 minutes. Transfer to ice cold water to cool.

photo

5 Cut

Cut tofu to small cubes. Cut the zucchini to spaghetti with a spiralizer. If you don’t have one, just cut them first to thin slices, then to thin strips.

photo

6 Serve

Add the tofu cubes and the zoodles to the soup, and boil for 1–2 minutes. Divide the soup into bowls and top each bowl with a peeled, halved egg. Eat with chopsticks and a spoon.

Tips for fussy eaters

Cook some regular noodles. Stir-fry the noodles with a bit of tofu and carrots. Serve with a boiled egg half on top.

Pro tip

Rice vinegar is a mild vinegar made from fermented rice. It is used in marinades, stir fries, ramen soups and sushi.

Ingredients

Number of people

Ramen

Carrot 2 Pieces
Shiitake mushroom 150 Grams
Shallots 1 Pieces
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Ginger paste 10 Grams
Chilli flakes 1 Grams
Water 1000 ML
Vegetable stock cube 1 Pieces
Rice vinegar 3 ML
Soy sauce 15 ML
Salt 0.5 Tsp
Black pepper 0.25 Tsp
Firm tofu 300 Grams
Zucchini, small 3 Pieces

To serve

Eggs 2 Pieces
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