Loaded Mushroom-and-Tofu Ramen
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Loaded Mushroom-and-Tofu Ramen

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).

Tags:
Veggie
New
Low CO2
Allergens:
Wheat
Soy
Egg
Sulphites
Sesame

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.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutrition Values

Calories800 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein42 g
Cholesterol195 mg
Sodium1410 mg
Trans Fat0.1 g
Potassium1150 mg
Calcium800 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Small pot
Measuring Spoons
Large Pot
Baking Sheet

Cooking Steps

Boil egg
1
  • 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.
Prep
2
  • 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. 
Make broth
3
  • Add 5 cups (10 cups) water to a large pot. Cover and bring to a boil over high heat. 
  • Add corn, mushrooms, broth concetrate, miso and half the soy to the pot of water. Bring to a boil. Cook, stirring occasionally, until mushrooms are tender, 4-5 min. Season with salt, to taste. 
Cook tofu and mushrooms
4
  • Meanwhile, pat tofu dry with paper towels, then crumble tofu into pea-sized pieces. 
  • To an unlined 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.
Cook veggies & noodles
5
  • 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 bowls, then set aside. 
Finish and serve
6
  • Peel, then halve eggs.
  • Divide tofu, mushrooms and veggies between bowls. 
  • Top with eggs. 
  • Sprinkle over green onions.