Photo: Andrew Ridley
Simple miso, tofu and mushroom ramen
15 ingredients
1 hr + 30 min
Serves 4
openrecipes
Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs.
Estimated Nutrition (whole recipe, rough)
413
Calories
26g
Protein
24g
Fat
29g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Chestnut | not in our table | 0 |
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
- 15g/½oz dried wild mushrooms
- 1.4 litres/2½ pints just-boiled water
- 2 tbsp dark soy sauce
- 1 vegetable stock
- 4 tbsp brown miso
- 200g/7oz medium dried egg noodles
- 396g pack firm tofu
- 2-3 tsp sunflower oil
- 4 large free-range eggs
- 150g/5oz chestnut mushrooms
- 2 pak choi
- 100g/3½oz fresh beansprouts
- 6 spring onions
- 50g/2oz roasted cashew
- dried flaked chillies
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes