Veggie Ramen With Tofu & Marinated Eggs
Serves 3
15 mins prep
45 mins cook
60 mins total
This vegetarian ramen recipe features homemade broth, soy-marinated eggs, crispy tofu and tons of veggies! It's easy to meal prep, too.
For the ramen broth
For the veggie toppings
For the tofu (optional)
For the marinated eggs (optional)
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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. 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!
In a medium bowl, gently toss the tofu cubes/rectangles with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil) over medium heat. Add the tofu to the pan. You may need to do this in batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes. 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.
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.
Grab a big bowl and strainer. Pour the broth through a sieve/strainer into a large bowl or glass measuring cup. 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!
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.
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!