Tofu Mushroom Ramen Soup recipe
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Ingredients
- 3 tablespoons cooking oil, divided 10 ounces bok choy, stems and greens chopped and separated 3 green onions, chopped and divided 4 cloves garlic, minced 1 (32 ounce) carton beef stock 3 ½ ounces shiitake mushrooms, stemmed and sliced 2 (1.12 ounce) packages miso soup mix 2 tablespoons soy sauce 1 pound tofu, drained and cubed 2 tablespoons hoisin sauce 3 (3 ounce) packages ramen noodles 2 hard-boiled egg, sliced
Nutrition Info
- 508 caloriescarbohydrate: 32.6 gcholesterol: 141.7 mgfat: 30.1 gfiber: 4.8 gprotein: 29.2 gsaturatedFat: 5.6 gservingSize: -sodium: 2098.5 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Tofu Mushroom Ramen Soup
Directions
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Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil, simmer over low heat.
While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu, cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.
Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.