Vegetarian Ramen Soup Recipe
This recipe is god sent on a Sunday or Monday night after a weekend full of indulging. It is light, cheap, quick, easy and super healthy. To make the dish even lighter you can lose the egg and lower the amount of tamari and miso paste. Enjoy! Serves: 4
What you need:
- 1 bunch of choy sum
- 2 cloves of garlic
- 3 spring onion stalks
- 1 packet of firm Tofu
- 1/3 cup of Shiitake Mushrooms
- 1/3 cup of Enoki Mushrooms
- 3 tablespoon of tamari (or soy sauce*)
- 3 tablespoons of miso paste
- 2 birds eye chillis (optional)
- 1 cup of bean shoots
- 1 sheet of seaweed
- 4 eggs
- 4 cups of water
What you need to do:
- Roughly chop the green leaves of the choy sum, mince the garlic and thinly slice the spring onions separating the white bottoms and green tops. Drain the tofu cut into small cubes. Remove and discard the shiitake mushrooms stems, then thinly slice the caps. Remove and discard the root end of the enoki mushrooms
- In a medium pot, heat a couple teaspoons of oil on medium until then add the garlic, choy sum stems and the whites parts of the spring onion. Cook until slightly softened and fragrant.
- Add and stir 4 cups of water, the mushrooms, miso, bean shoots and 2 table spoons of tamari. Bring the mixture to a boil and reduce to the heat medium-low. Simmer the broth for about 5 minutes while you cook the tofu.
- Add the last table spoon of tamari into a hot pan along with the tofu and cook until it is golden brown on all sides.
- Add the choy sum leaves and sea week to the broth and cook for 1 minutes before removing the soup off the heat.
- Divide the noodle soup and vegetables between 4 bowls and top with the tofu and add an egg yolk to each for added texture then top off with the green parts of the spring onion.
*using soy sauce instead of tamari will no longer make this recipe gluten or grain free.