By Ebenezer Obiri
Bring a large pot of water to a boil. Once boiling, carefully add the eggs and boil for 7 minutes for soft-boiled eggs. After boiling, transfer the eggs to a bowl of iced water to stop cooking and make peeling easier.
In the meantime, heat another large pot over medium heat, and add 1.2 L of vegetable broth. Bring to a gentle simmer.
Mix white miso paste and red miso paste with a few tablespoons of hot broth in a small bowl until smooth. Add this mixture to the simmering broth and stir until well incorporated.
Cut the firm tofu into bite-sized cubes and add it to the miso broth. Simmer gently for 5 minutes to warm the tofu.
Add the ramen noodles to the pot and cook according to package instructions, usually about 4 minutes, until they are just tender.
While the noodles are cooking, rinse the baby bok choy and slice it in half lengthwise. Add the bok choy to the pot with the sweet corn, allowing them to cook until tender, about 2-3 minutes.
Peel the cooled eggs and slice them in half lengthwise. Chop the scallions and cut the nori sheet into thin strips for garnish.
Once the noodles and vegetables are cooked, divide them among bowls. Ladle the miso broth and tofu over the top.
Top each serving with halved eggs, sliced scallions, and nori strips. Drizzle with sesame oil before serving.
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This Japanese Noodles Vegetarian Main Course recipe is ready in 40 minutes and features Ramen noodles (dry), Vegetable broth, White miso paste and other delicious ingredients. Contains 550 calories total.
Bring a large pot of water to a boil. Once boiling, carefully add the eggs and boil for 7 minutes for soft-boiled eggs. After boiling, transfer the eggs to a bowl of iced water to stop cooking and make peeling easier.
In the meantime, heat another large pot over medium heat, and add 1.2 L of vegetable broth. Bring to a gentle simmer.
Mix white miso paste and red miso paste with a few tablespoons of hot broth in a small bowl until smooth. Add this mixture to the simmering broth and stir until well incorporated.
Cut the firm tofu into bite-sized cubes and add it to the miso broth. Simmer gently for 5 minutes to warm the tofu.
Add the ramen noodles to the pot and cook according to package instructions, usually about 4 minutes, until they are just tender.
While the noodles are cooking, rinse the baby bok choy and slice it in half lengthwise. Add the bok choy to the pot with the sweet corn, allowing them to cook until tender, about 2-3 minutes.
Peel the cooled eggs and slice them in half lengthwise. Chop the scallions and cut the nori sheet into thin strips for garnish.
Once the noodles and vegetables are cooked, divide them among bowls. Ladle the miso broth and tofu over the top.
Top each serving with halved eggs, sliced scallions, and nori strips. Drizzle with sesame oil before serving.
Calories per Serving: 550
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