Loaded Mushroom-and-Tofu Ramen
with Jammy Eggs
Hot and comforting, this super slurpable soup is loaded with protein, texture and, most importantly flavour!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Thaw-friendly corn (corn, modified vinegar) • Mushrooms • Grade A egg • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Ramen Noodles
(Contains Wheat May contain Egg)
2 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
2 unit(s)
Shanghai Bok Choy
2 unit(s)
Egg
(Contains Egg)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
56 g
Carrot, julienned
113 g
Corn Kernels
2 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
113 g
Mushrooms
Nutrition Values
Utensils
Cooking Steps
- Add enough warm water to a small pot to cover egg. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice mushrooms.
- Thinly slice green onions.
- Add 5 cups (10 cups) water to a large pot. Cover and bring to a boil over high heat.
- To the pot of water, add corn, mushrooms, broth concentrate, miso and half the soy sauce. Bring to a boil. Cook, stirring occasionally, until mushrooms are tender, 4-5 min. Season with salt, if you like.
- Meanwhile, pat tofu dry with paper towels, then crumble tofu into pea-sized pieces.
- To a parchment-lined baking sheet, add tofu and remaining soy. Drizzle over half the sesame oil and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 9-11 min, stirring halfway through, until tofu is golden.
- Heat a large non-stick pan over medium-high heat.
- When hot, add remaining sesame oil, then bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Meanwhile, add ramen noodles to the boiling broth. Using tongs, gently break up noodles. Cook uncovered until tender, 1-2 min.
- Divide noodles and veggie-broth mixture between serving bowls, then set aside.
- Peel, then halve eggs.
- Divide tofu and veggies between the bowls of noodle-veggie broth.
- Top with eggs.
- Sprinkle green onions over top.