Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Wheat | 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
- 4 eggs
- 3 cloves garlic, crushed
- 2 mL (½ tsp) red pepper flakes
- 125 mL (½ cup) lower sodium soy sauce
- 30 mL (2 tbsp) maple syrup
- 20 mL (1 ½ tbsp) rice vinegar
- 500 mL (2 cups) water
- 20 mL (1 ½ tbsp) sesame oil
- 2 cloves garlic, minced
- 20 mL (1 ½ tbsp) minced ginger
- 1 L (4 cups) lower sodium vegetable broth
- 500 mL (2 cups) water
- 45 mL (3 tbsp) white miso paste
- 5 mushrooms, sliced
- 1 carrot, thinly sliced
- 225 g/8 oz firm tofu, cubed
- 1 package (400 g/14 oz) whole wheat ramen noodles
- 2 green onions, sliced
Directions
Bring a pot of water to a boil and gently lower eggs into it. Soft boil eggs for 6 minutes.
Using a slotted spoon, transfer eggs to a bowl of ice water and let cool. Peel and place in a medium container with a tight-fitting lid.
In a small pot, combine garlic with red pepper flakes, soy sauce, maple syrup, rice vinegar, and water. Bring to a simmer and cook for 5 minutes.
Pour marinade over eggs and let sit for at least 1 hour.
In a large pot, heat sesame oil over medium-high heat. Add garlic and ginger and sauté for 2 to 3 minutes.
Stir in vegetable broth, water, and miso paste. Continue mixing until the miso paste is completely dissolved.
Add mushrooms and carrot. Continue to simmer for 5 minutes. Add tofu.
In a separate pot of water, cook noodles according to package instructions and add to the soup.
Cut marinated eggs in half and serve in the soup. Top with green onions.