Loaded Mushroom-and-Tofu Ramen

Name: Loaded Mushroom-and-Tofu Ramen with Jammy Eggs
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Ramen Noodles; 2 unit(s) Miso Broth Concentrate; 1 unit(s) Vegetable Broth Concentrate; 2 unit(s) Shanghai Bok Choy; 2 unit(s) Egg; 2 tbsp Soy Sauce; 2 unit(s) Green Onion; 1 unit(s) Tofu; 56 g Carrot, julienned; 113 g Corn Kernels; 2 tbsp Sesame Oil; 113 g Mushrooms

with Jammy Eggs

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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:

Hvede

•Soja

•Egg

•Schwefeldioxide und Sulfite

•Sesamzaad

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

2 unit(s)

Miso Broth Concentrate

1 unit(s)

Vegetable Broth Concentrate

2 unit(s)

Shanghai Bok Choy

2 unit(s)

Egg

2 tbsp

Soy Sauce

2 unit(s)

Green Onion

1 unit(s)

Tofu

56 g

Carrot, julienned

113 g

Corn Kernels

2 tbsp

Sesame Oil

113 g

Mushrooms

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

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

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.