Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe
In this delicious ramen bowl recipe, tender poached eggs sit atop a bed of chewy noodles, bathed in a flavorful vegetable broth infused with shiitake mushrooms, tofu, and a colorful mix of veggies. The broth, simmered with aromatic ginger, creates a comforting and nourishing dish that's both satisfying and packed with wholesome ingredients. Perfect for a cozy lunch or dinner, this ramen recipe is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 2 eggs, poached
- 3.5 ounces shiitake mushrooms, sliced
- 1 Tablespoon unsalted butter
- 1 Tablespoon soy sauce
- 26 ounces vegetable stock
- 1/2 teaspoon ground ginger
- 1/2 package firm tofu, cubed
- 1 carrot, peeled and sliced
- 1 celery stalk, sliced
- 1-2 kale greens, rib removed and chopped
- mini bell peppers, sliced
- green onions, sliced thin (optional)
- ramen noodles, uncooked
Instructions
- Poach eggs in medium-sized saucepan. Rinse pan and fill with water and return to stove. Bring water to a boil (for ramen noodles).
- Sautee shiitake mushrooms in butter and soy sauce for 5 minutes in a non-stick pan. Set aside.
- Add vegetable stock to large pot and add ground ginger. Turn heat to medium high and bring to a boil. Allow to boil for 5 minutes and lower heat and allow to simmer. Add tofu, carrot and celery stalk.
- In original saucepan, add ramen noodles and cook according to package instructions. Drain and add noodles to bowl. Arrange bowls with kale, mini bell peppers and poached egg. Pour broth on top (and add tofu, celery and carrots) and garnish with green onions. Serve immediately.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2 to 3
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