avec œufs moelleux
Chaude et réconfortante, cette soupe est pleine de protéines, de texture et, surtout, de saveur! Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Bok choy • Nouilles ramen (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) (blé) • Maïs facile à décongeler (maïs, vinaigre modifié) • Champignons • Œuf de catégorie A • Carottes • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Oignon vert • Huile de sésame • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Concentré de bouillon de légumes (sucres (concentrés de jus de légumes [tomate, champignon, oignon, carotte, céleri], sucre, maltodextrine), sel, extrait de levure, arôme naturel).
Allergens
Utensils
Tags
Nouilles ramen
200 g
Concentré de bouillon de miso
2 unit(s)
Concentré de bouillon de légumes
1 unit(s)
Bok choy de Shanghai
2 unit(s)
Œuf
2 unit(s)
Sauce soya
2 tbsp
Green Onion
2 unit(s)
Tofu
1 unit(s)
Carotte, en juliennes
56 g
Maïs en grains
113 g
Huile de sésame
2 tbsp
Champignons
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
