Vegetable Ramen
11 ingredients
3 steps
Ingredients
- 2 thin slices eggplant, cut into quarters
- 4 sprays nonstick cooking spray
- 1/2 cup sliced mushrooms
- 1 oz. marinated tofu
- 1 tbsp. brown miso paste
- 1 cake air-dried noodles
- 2 stalks broccoli, stalks, cut into chunks
- 1 tbsp. frozen edamame
- Few slices ginger (optional)
- 1 radish, sliced
- Few stems fresh watercress or micro herbs
Directions
-
1Lightly cook the pieces of eggplant in a pan coated with nonstick cooking spray. Once tender, add the mushrooms, and cook until golden. Add the tofu to heat through.
-
2Meanwhile, put the miso paste into a pan with 1 1/4 cups boiling water. Add the noodles and broccoli, and cook until tender. Add the edamame, and cook for 1 minute to defrost.
-
3Pour the noodles and broth into bowls. Add the eggplant and tofu mixture, ginger, if using; top with radish and watercress or herbs.
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