Vegetarian Tofu and Egg Ramen
with Zoodles
Noodle free Ramen for a light Asian dinner night!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
25 min
Noodle free Ramen for a light Asian dinner night!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Ramen
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and cut carrots to thin strips. Slice mushrooms. Peel and mince shallots and garlic.
2 Saute
Heat oil in a large saucepan. Saute carrots, mushrooms, and shallots for 3–5 minutes. Add garlic, ginger paste, and chili flakes. Stir for 1–2 minutes.
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.
4 Boil eggs
Meanwhile boil eggs for 6–7 minutes. Transfer to ice cold water to cool.
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.
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.
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