By Ebenezer Obiri
In a medium-sized pot, bring the vegetable broth to a simmer over medium heat.
Stir in the white and red miso paste until fully dissolved into the broth. Keep the broth warm on low heat.
Cut the firm tofu into cubes. In a non-stick pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and pan-fry until all sides are golden brown, approximately 5-7 minutes. Set aside.
Bring a small pot of water to a boil, then gently lower the eggs into the water. Boil for about 7 minutes for a slightly runny yolk, or 9 minutes for a more solid yolk. Remove the eggs, place them in an ice bath until cool, then peel and slice in half.
In the same boiling water, blanch the baby bok choy for about 1-2 minutes until just tender. Remove and set aside.
Cook the ramen noodles according to package instructions, then drain and set aside.
Add the sweet corn to the simmering broth and cook for about 3-4 minutes.
Divide the cooked ramen noodles into serving bowls. Ladle the miso broth over the noodles, ensuring each bowl receives a generous amount of corn.
Arrange the tofu, halved eggs, and blanched bok choy over the noodles in each bowl.
Slice the scallions thinly and cut the nori sheets into strips. Garnish each bowl with scallion slices and nori strips.
Drizzle a small amount of sesame oil on top and add salt and pepper to taste. Serve hot.
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This Main Course Japanese Cuisine Vegetarian recipe is ready in 45 minutes and features Ramen noodles (dry), Vegetable broth, White miso paste and other delicious ingredients. Contains 650 calories total.
In a medium-sized pot, bring the vegetable broth to a simmer over medium heat.
Stir in the white and red miso paste until fully dissolved into the broth. Keep the broth warm on low heat.
Cut the firm tofu into cubes. In a non-stick pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and pan-fry until all sides are golden brown, approximately 5-7 minutes. Set aside.
Bring a small pot of water to a boil, then gently lower the eggs into the water. Boil for about 7 minutes for a slightly runny yolk, or 9 minutes for a more solid yolk. Remove the eggs, place them in an ice bath until cool, then peel and slice in half.
In the same boiling water, blanch the baby bok choy for about 1-2 minutes until just tender. Remove and set aside.
Cook the ramen noodles according to package instructions, then drain and set aside.
Add the sweet corn to the simmering broth and cook for about 3-4 minutes.
Divide the cooked ramen noodles into serving bowls. Ladle the miso broth over the noodles, ensuring each bowl receives a generous amount of corn.
Arrange the tofu, halved eggs, and blanched bok choy over the noodles in each bowl.
Slice the scallions thinly and cut the nori sheets into strips. Garnish each bowl with scallion slices and nori strips.
Drizzle a small amount of sesame oil on top and add salt and pepper to taste. Serve hot.
Calories per Serving: 650
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