Tofu Mushroom Ramen Soup
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients40 m servings 508 cals
Original recipe yields 3 servings
- 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.
- 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.
Per Serving: 508 calories; 30.1 g fat; 32.6 g carbohydrates; 29.2 g protein; 142 mg cholesterol; 2098 mg sodium. Full nutrition