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Plant-based Proteins Recipes Made Easy-Peasy!

Mains

Ingredients

Soy marinated eggs:

4 eggs

3 cloves garlic, crushed

2 mL (1⁄2 tsp) red pepper flakes

125 mL (1⁄2 cup) lower sodium soy sauce

30 mL (2 tbsp) maple syrup

20 mL (1 1⁄2 tbsp) rice vinegar

500 mL (2 cups) water

Miso soup:

20 mL (11⁄2 tbsp) sesame oil

2 cloves garlic, minced

20 mL (11⁄2 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

Instructions

Prepare the marinated eggs:

1. Bring a pot of water to a boil and gently lower eggs into it. Soft boil eggs for 6 minutes.

2. 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.

3. 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.

4. Pour marinade over eggs and let sit for at least 1 hour.

Prepare the miso soup:

5. In a large pot, heat sesame oil over medium-high heat. Add the garlic and ginger and sauté for 2 to 3 minutes.

6. Stir in the vegetable broth, water, and miso paste. Continue mixing until the miso paste is completely dissolved.

7. Add the mushrooms and carrots. Continue to simmer for 5 minutes. Add the tofu.

8. In a separate pot of water, cook the noodles according to package instructions and add to the soup.

9. Cut marinated eggs in half and serve in the soup. Top with green onions.

Prep time: 80 minutes Cook time: 25 minutes

25

80

4 Servings

Miso Ramen Soup with Marinated Eggs

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