Veggie Ramen With Tofu Marinated Eggs Recipes

EASY VEGETARIAN RAMEN WITH TOFU

Steps:

• Preheat your oven to 400°F and line a baking sheet with parchment paper or a reusable baking mat.
• Drain your tofu and press it with a tofu press or by placing it between a clean, large kitchen towel and placing something heavy on top from 5-10 minutes (the longer the better).
• In a large mixing bowl, add the miso paste and water and whisk until smooth. Then add the cornstarch and sesame oil and whisk again to form a paste.
• Cut your tofu into 1 square inch cubes and press one more time with a dry kitchen towel. Add your tofu cubes to the miso marinate and lightly toss with a spatula to coat.
• Spread your coated tofu across your prepped baking sheet and bake for 15 minutes until golden brown.
• To a large pot over high heat, add sesame oil, minced garlic, and sliced shitake mushrooms. Sautee for about 5 minutes until the juices start to release from the mushrooms and the garlic is fragrant.
• Add the vegetable broth, Tamari, white miso paste, red curry paste, and ground ginger and whisk until smooth. Bring the broth to a boil.
• Rinse your eggs under cold water and use a sieve or kitchen skimmer to slowly lower the eggs into the boiling broth. Boil the eggs for 7 minutes.
• Prepare an ice bath by adding ice and water to a mixing bowl. After 7 minutes in the boiling broth, remove the eggs and transfer them to the ice bath. Allow the eggs to cool down in the ice bath for 3-5 minutes before peeling and slicing in half.
• Add the ramen noodles to the broth and cook until tender (there should be directions on the noodle packaging-usually 2-3 minutes). Add sriracha to taste.
• Serve your broth with the cooked noodles and mushrooms, eggs, and tofu.

VEGGIE RAMEN WITH TOFU & MARINATED EGGS

Steps:

• For the ramen broth: Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and handful of shiitake mushrooms. Stir frequently and saute over medium-low heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for at least 30 minutes. If you wish to cook longer than 30 minutes, cover the pot and continue simmering. Make sure to taste it after 30 minutes and adjust as needed!
• Cook the remaining mushrooms: Add about a tablespoon of oil to a nonstick skillet over medium heat. Add the mushrooms with a little salt and pepper and stir. Cook for about 10 minutes, until the mushrooms are fragrant and have shrunk in size. If the pan looks dry while cooking, add a splash of water. Set the mushrooms aside.
• Prep the rest of your vegetables. Throw any scraps into the broth!
• For the tofu (optional): Add the tofu cubes/rectangles to a bowl and toss them gently with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil). Add the tofu to the pan - you may need to do this in 2 batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes over medium heat. Flip and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second batch of tofu.
• For the tofu: Add all the cooked tofu to the pan, then add the soy sauce. Gently coat the tofu in the soy sauce so it's evenly covered and cook for 3-5 minutes. Set aside.
• Finish the broth: Grab a big bowl and strainer. Pour the broth over the strainer into the bowl so you can easily separate the scraps and broth. Discard the scraps (or compost them) and clean out the pot. Add the broth back to the pot. Bring the broth to a boil and cook the noodles (they cook really quickly!). Remove the noodles from the pot when finished. Do not discard the broth!
• For the eggs: add the eggs and water to a pot. Bring it to a boil, then turn off the heat and cover the pot. Let the eggs cook for 4 minutes for a soft egg and 7 minutes for a harder egg. Whatever you decide, use a timer and time from when you turn off the heat! Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling. Meanwhile, combine the soy sauce and mirin in a meal prep container big enough to hold the eggs. Place the eggs inside and refrigerate.
• Put it all together: Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped scallions) to meal prep containers. Keep the broth and eggs separate. When you're ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!

MARINATED EGG FOR RAMEN

Steps:

• Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
• Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
• Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
• Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
• Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
• Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
• Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.