Thai-Style Tofu Ramen
with Jammy Soft-Boiled Eggs
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Coconut milk (coconut extract, water) • Limes • Sugar snap peas • Grade A egg • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • 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) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Cilantro • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
2 unit(s)
Egg
(Contains: Egg)
100 g
Ramen Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
113 g
Sugar Snap Peas
2 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Wheat, Egg, Gluten, Milk, Sulphites, Crustaceans, Mustard, Sesame, Fish)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
2 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Wheat, Egg, Gluten, Milk, Soy, Sulphites, Crustaceans, Mustard, Sesame, Fish)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May contain traces of: Wheat, Egg, Soy, Sulphites, Sesame, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a small pot, add 3 cups (6 cups) warm water. Bring to a boil over high. Preheat the oven to 450°F.
- Wash and dry all produce.
- Reduce heat to medium-high.
- Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk, or 9 min for a set yolk.**
- Drain and rinse eggs under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt, pepper and half the Thai Spice Blend.
- To a parchment-lined baking sheet, add the tofu and 1 tbsp (2 tbsp) oil.
- Roast in the middle of the oven for 8-10 min, stirring halfway through, until golden.
- While the tofu roasts, trim snap peas.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add curry paste, broth concentrate, coconut milk, soy sauce, peanut butter, remaining Thai Spice Blend and 2 1/2 cups (5 cups) water. Cook for 3-5 min, stirring often, until peanut butter melts and broth thickens.
- To the same pot, add snap peas, tofu and ramen noodles. Cook uncovered for 1- 2 min, until noodles and veggies are tender.
- Remove from heat, then stir in 1 tsp (2 tsp) lime zest and 1 tbsp (2 tbsp) lime juice.
- Divide ramen between bowls.
- Top with eggs.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top, if you like.
