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

Sluuuuurp! When your ramen’s ready, don’t be afraid to get close and make a little noise. In Japan, the home of ramen, it’s the norm. Hovering over the broth allows you to enjoy its aromas, and slurping your noodles helps cool them down.

Featured in RICARDO Magazine WINTER 2019 (p. 110)

Nut-free
Lactose-free
Dairy-free
Egg-free

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

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 to each bowl, or leftover shredded grilled chicken, if desired.

Note from Ricardo

Look for instant ramen noodles in the Asian food section of your grocery store.

Ramen Soup with Tofu

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Ingredients

Preparation

Note from Ricardo

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