Photo: Cala
Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe
13 ingredients
15 min + 15 min
Serves 2 to 3
openrecipes
Estimated Nutrition (whole recipe, rough)
429
Calories
24g
Protein
23g
Fat
37g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggs, poached
- 3.5 ounces shiitake mushrooms, sliced
- 1 Tablespoon unsalted butter
- 1 Tablespoon soy sauce
- 26 ounces vegetable stock
- 1/2 teaspoon ground ginger
- 1/2 package firm tofu, cubed
- 1 carrot, peeled and sliced
- 1 celery stalk, sliced
- 1-2 kale greens, rib removed and chopped
- mini bell peppers, sliced
- green onions, sliced thin (optional)
- ramen noodles, uncooked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thelittlekitchen ·
Recipe sourced from
openrecipes