Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe
Servings: 2to 3
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Ingredients
2eggs, poached
3.5ouncesshiitake mushrooms, sliced
1Tablespoonunsalted butter
1Tablespoonsoy sauce
26ouncesvegetable stock
1/2teaspoonground ginger
1/2package firm tofu, cubed
1carrot, peeled and sliced
1celery stalk, sliced
1-2kale greens, rib removed and chopped
mini bell peppers, sliced
green onions, sliced thin (optional)
ramen noodles, uncooked
Instructions
Poach eggs in medium-sized saucepan. Rinse pan and fill with water and return to stove. Bring water to a boil (for ramen noodles).
Sautee shiitake mushrooms in butter and soy sauce for 5 minutes in a non-stick pan. Set aside.
Add vegetable stock to large pot and add ground ginger. Turn heat to medium high and bring to a boil. Allow to boil for 5 minutes and lower heat and allow to simmer. Add tofu, carrot and celery stalk.
In original saucepan, add ramen noodles and cook according to package instructions. Drain and add noodles to bowl. Arrange bowls with kale, mini bell peppers and poached egg. Pour broth on top (and add tofu, celery and carrots) and garnish with green onions. Serve immediately.