By Ebenezer Obiri
Bring a medium pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs. Once done, transfer them to an ice bath to cool, then peel and set aside.
Slice the firm tofu into small cubes. In a skillet, heat 1 tbsp of sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
In a large pot, bring the vegetable broth to a gentle simmer. Add the white and red miso paste, stirring well to dissolve completely into the broth.
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 4-5 minutes.
While the noodles cook, wash and halve the baby bok choy. Add them to the broth during the last 2 minutes of noodle cooking time, along with the sweet corn.
Finely chop the scallions and nori. Set aside for garnish.
Once the noodles and vegetables are cooked, serve the ramen in bowls. Top each bowl with tofu cubes, a halved soft-boiled egg, and a generous sprinkle of scallions and nori. Drizzle a bit of sesame oil as well. Season with salt and pepper to taste if needed.
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This Dinner Japanese Vegetarian recipe is ready in 45 minutes and features Ramen noodles (dry), Vegetable broth, White miso paste and other delicious ingredients. Contains 500 calories total.
Bring a medium pot of water to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs. Once done, transfer them to an ice bath to cool, then peel and set aside.
Slice the firm tofu into small cubes. In a skillet, heat 1 tbsp of sesame oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
In a large pot, bring the vegetable broth to a gentle simmer. Add the white and red miso paste, stirring well to dissolve completely into the broth.
Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 4-5 minutes.
While the noodles cook, wash and halve the baby bok choy. Add them to the broth during the last 2 minutes of noodle cooking time, along with the sweet corn.
Finely chop the scallions and nori. Set aside for garnish.
Once the noodles and vegetables are cooked, serve the ramen in bowls. Top each bowl with tofu cubes, a halved soft-boiled egg, and a generous sprinkle of scallions and nori. Drizzle a bit of sesame oil as well. Season with salt and pepper to taste if needed.
Calories per Serving: 500
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