Ramen Soup with Tofu
Ramen Soup with Tofu
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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 (see recipe) to each bowl, or leftover shredded grilled chicken, if desired.
  • Description
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