
Vegetarian Ramen Noodle Soup
Servings:*
4 servingsIngredients
- 4 large eggs
- 14 ounces extra firm tofu, cut into cubes
- 4 tablespoons soy sauce, divided
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- ½ white onion, diced
- 8 ounces sliced shiitake mushrooms
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons rice wine vinegar
- 2 tablespoons white miso paste
- 6 cups vegetable broth
- 8 ounces ramen noodles
- 2 baby bok choy, halved
- 4 green onions, chopped
- Sesame seeds, for topping
- Chili garlic sauce (such as Sriracha)
Directions
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Bring a pot of water to boil.
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Carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.
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Remove from hot water and immediately place in ice water bath.
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While water is heating up and eggs are cooking, you can prep the tofu.
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Heat oven to 400 F.
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Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil; gently toss to combine.
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Spread tofu cubes onto a greased baking sheet.
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Bake tofu for 35-40 minutes until golden.
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Heat olive oil in a large soup pot over medium-high heat.
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Add onion and cook until softened and translucent, about 5-7 minutes.
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Add mushrooms and cook until they have softened, about 5-7 minutes.
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Add ginger and garlic; cook one more minute.
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Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce and broth. Bring to a boil.
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Add ramen noodles and cook according to package directions, usually between 5-10 minutes.
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For the last 2 minutes, add bok choy and green onions.
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Ladle soup into bowls. Top with soft boiled eggs, sesame seeds and as much Sriracha as you can handle!
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Recipe by: greens & chocolate | http://www.greensnchocolate.com/