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Ingredients (Serves 2)
For the broth:
4 cups vegetable broth
1 tbsp soy sauce
1 tbsp miso paste (white or yellow)
1 tsp sesame oil
1-inch ginger, grated
2 garlic cloves, minced
1 tsp rice vinegar (optional for tang)
For the noodles:
150–200g ramen noodles (fresh or instant, without seasoning)
Toppings:
½ cup tofu (firm), cubed and pan-fried
½ cup mushrooms (shiitake, button, or enoki), sautéed or fresh
½ cup baby spinach or bok choy
½ cup shredded carrots
½ cup corn kernels (fresh or frozen)
2 soft-boiled eggs (optional, skip for fully vegan)
1 green onion, finely chopped
Toasted sesame seeds
Chili oil or sriracha (for heat, optional)
Nori (seaweed) strips (optional)
Instructions
Make the Broth
In a saucepan, heat sesame oil. Sauté garlic and ginger for 1–2 minutes until fragrant. Add vegetable broth, soy sauce, miso paste, and rice vinegar. Simmer for 10 minutes. Strain if you prefer a smooth broth.
Cook the Noodles
Boil ramen noodles per package instructions. Drain and set aside.
Prep Toppings
Pan-fry tofu cubes until golden.
Lightly sauté mushrooms.
Blanch spinach or bok choy briefly in hot water.
Soft-boil eggs (6–7 mins), then peel and halve.
Assemble the Bowl
Place noodles in serving bowls.
Pour hot broth over noodles.
Arrange tofu, veggies, and egg on top.
Sprinkle green onions, sesame seeds, and optional chili oil or nori.
Source : Oh Women
