Tofu and Mushroom Ramen

Name: Tofu and Mushroom Ramen with Eggs
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Shiitake mushroom; 250 Grams of Mushroom; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Carrot; 50 Grams of Spring onion; 800 ML of Water; 30 Grams of Miso paste; 20 ML of Soy sauce; 40 Grams of Sweet chilli sauce; 250 Grams of Firm tofu; 1 Tsp of Salt; 1 Tsp of Black pepper; 0 Grams of Wheat noodles; 2 Pieces of Organic Eggs; 1 Pieces of Large red chilli

with Eggs

A bowl full of deliciously deep and aromatic umami.

Cals 288 · Prot 19 · Carbs 40 · Fat 8

Vegetarian

Family Friendly

30 min

A bowl full of deliciously deep and aromatic umami.

Cals 288 · Prot 19 · Carbs 40 · Fat 8

Vegetarian

Family Friendly

Ingredients

Soup

Shiitake mushroom

200 Grams

Mushroom

250 Grams

Red onion

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Carrot

1 Piece

Spring onion

50 Grams

Water

800 ML

Miso paste 9*

30 Grams

Soy sauce 9*10*11*

20 ML

Sweet chilli sauce

40 Grams

Firm tofu 9*

250 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

To serve

Wheat noodles 10*11*

0 Grams

Organic Eggs 5*

2 Pieces

Large red chilli

1 Piece

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *5 Eggs

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)	1201 / 288
Fats (g)	7.9
of which saturated (g)	2.2
Carbohydrates (g)	40
of which sugars (g)	20.7
Fibers (g)	7.2
Proteins (g)	18.9
Salt (g)	2.8

*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 veggies

Clean and slice shiitakes and mushrooms. Peel and mince red onion and garlic. Peel and grate ginger. Peel and cut carrots to small cubes. Chop spring onion and thinly slice the red chilli.

2 Cook soup

Place shiitakes, mushrooms, onion, garlic, ginger, carrot and half of the spring onion to a large pot. Add water, miso paste, soy sauce and sweet chilli sauce. Bring to a boil and simmer, covered, for 15 minutes.

3 Cook eggs and noodles

Bring two other pots of water to a boil. Boil eggs for 6-7 minutes and submerge into cold water to cool, then peel. In another pot, boil noodles for 3-4 minutes, then drain and submerge into cool water to prevent from sticking.

4 Add tofu

Cut tofu to small cubes and add to the soup for the last 2-3 minutes. Season the soup with salt and pepper to taste. Divide the drained noodles to bowls and ladle the hot soup on top. Finish with halved eggs, red chilli slices and the reserved chopped spring onion.

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