with Jammy Eggs
Hot and comforting, this super slurpable soup is loaded with protein, texture and, most importantly flavour! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Bok choy • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Thaw-friendly corn (corn, modified vinegar) • Mushrooms • Grade A egg • Carrots • 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) • Green onion • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor).
Allergens
Utensils
Tags
Ramen Noodles
200 g
Miso Broth Concentrate
2 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Egg
2 unit(s)
Soy Sauce
2 tbsp
Green Onion
2 unit(s)
Tofu
1 unit(s)
Carrot, julienned
56 g
Corn Kernels
113 g
Sesame Oil
2 tbsp
Mushrooms
113 g
- Add enough warm water to a small pot to cover egg. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice mushrooms.
- Thinly slice green onions.
- Add 5 cups (10 cups) water to a large pot. Cover and bring to a boil over high heat.
- To the pot of water, add corn, mushrooms, broth concentrate, miso and half the soy sauce. Bring to a boil. Cook, stirring occasionally, until mushrooms are tender, 4-5 min. Season with salt, if you like.
- Meanwhile, pat tofu dry with paper towels, then crumble tofu into pea-sized pieces.
- To a parchment-lined baking sheet, add tofu and remaining soy. Drizzle over half the sesame oil and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 9-11 min, stirring halfway through, until tofu is golden.
- Heat a large non-stick pan over medium-high heat.
- When hot, add remaining sesame oil, then bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Meanwhile, add ramen noodles to the boiling broth. Using tongs, gently break up noodles. Cook uncovered until tender, 1-2 min.
- Divide noodles and veggie-broth mixture between serving bowls, then set aside.
- Peel, then halve eggs.
- Divide tofu and veggies between the bowls of noodle-veggie broth.
- Top with eggs.
- Sprinkle green onions over top.
800
kcal
Calories
31
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
42
g
Protein
195
mg
Cholesterol
1410
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
800
mg
Calcium
8.5
mg
Iron
