Tofu Mushroom Ramen Soup

This is a great vegetarian alternative! Use vegetable stock instead of beef if you want it to be truly meat free. This soup is full of flavors: sweet, salty, sour, and bitter. It's great for a chilly night.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 508 Calories

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 (32 ounce) carton beef stock
• 3 tablespoons cooking oil, divided
• 10 ounces bok choy, stems and greens chopped and separated
• 3 green onions, chopped and divided
• 3 ½ ounces shiitake mushrooms, stemmed and sliced
• 2 (1.12 ounce) packages miso soup mix
• 1 pound tofu, drained and cubed
• 3 (3 ounce) packages ramen noodles
• 2 hard-boiled egg, sliced

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems, white parts of green onions, and garlic. Cook until softened, about 3 minutes. Stir in beef stock, mushrooms, miso soup mix, and soy sauce. Bring to a boil; simmer over low heat.

Step 2

While the broth is simmering, heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown, about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.

Step 3

Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked, 3 to 5 minutes. Serve topped with tofu and eggs.