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.
© Prevention Australia
First published:
16 Jun 2021