Tofu and Mushroom Ramen

with Eggs

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family-friendly
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family-friendly
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Instructions

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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.

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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.

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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.

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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.

Tips for fussy eaters

Serve as noodles with a little bit of broth, and tofu pieces picked from the soup.

Pro tip

Make the soup base ready in advance.

A bowl full of deliciously deep and aromatic umami.

Cooking Time: 30 min

Cals 610 · Prot 34.5 · Carbs 89.2 · Fat 14.7

Ingredients

Number of people

Soup

Shiitake mushroom 100.00 Grams
Mushroom 200.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Carrot 1.00 Pieces
Spring onion 50.00 Grams
Water 800.00 ML
Miso paste 30.00 Grams
Soy sauce 20.00 ML
Sweet chilli sauce 30.00 Grams
Firm tofu 300.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Wheat noodles 150.00 Grams
Eggs 2.00 Pieces
Red chilli large 1.00 Pieces

A bowl full of deliciously deep and aromatic umami.

Cooking Time: 30 min

Cals 610 · Prot 34.5 · Carbs 89.2 · Fat 14.7

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Serve as noodles with a little bit of broth, and tofu pieces picked from the soup.

Pro tip

Make the soup base ready in advance.

Ingredients

Number of people

Soup

Shiitake mushroom 100.00 Grams
Mushroom 200.00 Grams
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Carrot 1.00 Pieces
Spring onion 50.00 Grams
Water 800.00 ML
Miso paste 30.00 Grams
Soy sauce 20.00 ML
Sweet chilli sauce 30.00 Grams
Firm tofu 300.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp

To serve

Wheat noodles 150.00 Grams
Eggs 2.00 Pieces
Red chilli large 1.00 Pieces
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