Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe
Servings: 2 to 3
Ingredients
- 2 eggs, poached
- 3.5 ounces shiitake mushrooms, sliced
- 1 Tablespoon unsalted butter
- 1 Tablespoon soy sauce
- 26 ounces vegetable stock
- 1/2 teaspoon ground ginger
- 1/2 package firm tofu, cubed
- 1 carrot, peeled and sliced
- 1 celery stalk, sliced
- 1-2 kale 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.
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