Tofu Ramen with Shittake

1 TBSP olive oil

2 eggs
1 lb tofu
6 ounces dried ramen noodles
1 TBSP sesame or olive oil
1 TBSP grated ginger
10 shiitake mushrooms sliced with stems removed
1/4 cup tamari or soy sauce
2 TBSP rice cooking wine
4 cups vegetable broth or water
2 bunches baby bok choy, chopped or sliced
1/4 cup cilantro washed and chopped
1/2 cup scallions diced
salt to taste
Sriracha or chili peppers to taste

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Heat 1 TBSP olive oil in a skillet and fry tofu for 7-10 minutes stirring often – then set aside

In small pot bring some water to boil then add eggs and boil for 6-7 mins for soft boiled eggs.

Bring back to a boil and add Ramen noodles. Cook for 2-3 minutes until just al dente

Drain, rinse, and set aside

In large pot, heat 2 tsp sesame oil over medium heat

Add garlic and ginger, stirring for 1 minute until fragrant

Add mushrooms and stir to coat

Stir in tamari or soy sauce, rice cooking wine and vegetable broth or water

Add star anise and black peppercorn Simmer for 8-10 minutes until mushrooms are soft

Add bok choy and continue to cook for approximately 3 minutes until tender

Place noodles evenly among two bowls

Pour the broth and veggies on top of the noodles – discard the star anise and peppercorns

Top with tofu, soft boiled egg halves, cilantro, scallions and any hot sauce or chili peppers you prefer

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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