This is a great vegetarian alternative! Use vegetable stock instead of beef if you want it to be truly meat free. This soup is full of flavors: sweet, salty, sour, and bitter. It's great for a chilly night.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.

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  • While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.

  • Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

Nutrition Facts

508 calories; protein 29.2g 58% DV; carbohydrates 32.6g 11% DV; fat 30.1g 46% DV; cholesterol 141.7mg 47% DV; sodium 2098.5mg 84% DV. Full Nutrition
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