Vegetarian Ramen Noodle Soup

This recipe was a huge hit, in our home!

Ingredients

• 4 large eggs ( I made Soy Sauce Eggs, Recipe Below.)
• 14 ounces extra firm tofu cut into cubes
• 4 tablespoons soy sauce divided use
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1/2 white onion diced
• 8 ounces shiitake mushrooms (I omitted.)
• 2 tablespoons fresh ginger minced
• 3 cloves garlic minced
• 2 tablespoons rice wine vinegar
• 2 tablespoons white miso paste
• 6 cups vegetable broth
• 8 ounces ramen noodles
• 2 baby bok choy halved (I omitted, because I couldn't find any, and I subbed in broccoli.)
• 4 green onions chopped
• Sesame seeds for topping
• Chili Garlic Sauce such as Sriracha

Instructions

Cook the eggs:

• Bring a pot of water to boil.
• Once boiling, carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.
• Remove from hot water and immediately place in ice water bath.

• Soy Sauce Eggs-Ingredients

  • 6 tablespoons hot water
  • 1 tablespoon granulated sugar
  • 2 tablespoons rice wine vinegar
  • 3/4 cup low-sodium soy sauce
  • 1/2 teaspoon chili garlic sauce
  • 2 scallions , diced
  • 6 large hard boiled eggs , peeled
  • Sea salt , for serving
  • Black pepper , for serving
  • Diced scallions , for serving

  Instructions

  • In a quart-sized jar or container (with a lid), whisk together the water and sugar until the sugar is dissolved, then stir in the vinegar, soy sauce, chili garlic sauce, and scallions.
  • Place the eggs in the soy sauce mixture, making sure they're all submerged.
  • Seal with the lid, and marinate in the refrigerator for at least 2, and up to 24 hours.
  • Remove the eggs from the liquid.

Bake the tofu:

• While water is heating up and eggs are cooking, you can prep the tofu.
• Preheat oven to 400 degrees F.
• Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil, and gently toss to combine.
• Spread tofu cubes onto greased baking sheet.
• Bake tofu in preheated oven for 35-40 minutes, until golden.

Make the broth and noodles:

• Meanwhile, heat olive oil in a large soup pot over medium-high heat.
• Add onion and cook until softened and translucent, about 5-7 minutes.
• Add mushrooms and cook until they have softened, about 5-7 minutes.
• Add ginger and garlic and cook one more minute.
• Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce, and broth.
• Bring to a boil.
• Add ramen noodles and cook according to package - usually between 5-10 minutes.
• For the last 2 minutes, add bok choy and green onions.
• Ladle soup into bowls and top with soft boiled eggs, sesame seeds, and as much Sriracha as you can handle! Enjoy!