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