Tofu Mushroom Ramen Soup recipe

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Ingredients

3 tablespoons cooking oil, divided
10 ounces bok choy, stems and greens chopped and separated
3 green onions, chopped and divided
4 cloves garlic, minced
1 (32 ounce) carton beef stock
3 ½ ounces shiitake mushrooms, stemmed and sliced
2 (1.12 ounce) packages miso soup mix
2 tablespoons soy sauce
1 pound tofu, drained and cubed
2 tablespoons hoisin sauce
3 (3 ounce) packages ramen noodles
2 hard-boiled egg, sliced

Nutrition Info

508 calories
carbohydrate: 32.6 g
cholesterol: 141.7 mg
fat: 30.1 g
fiber: 4.8 g
protein: 29.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 2098.5 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil, simmer over low heat.

  2. While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu, cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.

  3. Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.

Recipe Yield

3 servings

Recipe Note

This is a great vegetarian alternative! Use vegetable stock instead of beef if you want it to be truly meat free. This soup is full of flavors: sweet, salty, sour, and bitter. It's great for a chilly night.

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