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Ramen Soup with Tofu

Name: Ramen Soup with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) ramen noodles; 6 cups (1.5 litres) chicken broth; 3 tbsp (45 ml) soy sauce; 1 red bell pepper, seeded and thinly sliced; 1/4 lb (115 g) snow peas, trimmed; 1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced; 3/4 lb (340 g) semi-firm tofu, patted dry and cubed; 2 green onions, thinly sliced

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Preparation: 15 MIN
Cooking: 15 MIN
Servings: 4

Ingredients
Preparation

Ingredients

1/2 lb (225 g) ramen noodles
6 cups (1.5 litres) chicken broth
3 tbsp (45 ml) soy sauce
1 red bell pepper, seeded and thinly sliced
1/4 lb (115 g) snow peas, trimmed
1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced
3/4 lb (340 g) semi-firm tofu, patted dry and cubed
2 green onions, thinly sliced

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Preparation

In a pot of salted boiling water, cook the noodles until al dente, about 3 minutes. Drain and oil lightly. Set aside.
In the same pot, bring the broth and soy sauce to a boil. Add the bell pepper, snow peas and mushrooms. Let simmer for 1 minute. Add the tofu and green onions. Remove from the heat.
Divide the noodles among four bowls. Top with the vegetables, tofu and broth. Add a soy-marinated egg cut in half (see recipe) to each bowl, or leftover shredded grilled chicken, if desired.