Healthy Ramen in 15 minutes

Ingredients

• 220g tofu, cubed
• 85g ramen noodles
• 4 cups salt-reduced vegetable stock
• 1 tablespoon miso paste
• Leaves of 1 baby bok choy
• 50g shiitake mushrooms, sliced
• 1 fried or boiled egg
• Spring onions (to garnish)

Method

1. Cook tofu in olive oil until browned. Set aside.

2. In pot, boil 4 cups salt-reduced vegetable stock.

3. Add ramen noodles to stock and cook until soft for 2-3 minutes.

4. Remove from heat. Stir in 1 tablespoon miso paste.

5. Add leaves of 1 baby bok choy to pot and let wilt.

6. Add 50g shiitake mushrooms, sliced. Cook until tender.

7. Divide in bowls. Top with tofu, a fried egg and sliced spring onions.