Main courses · Vegetarian
Tofu Ramen Bowl
Wash scallions under cool water. Remove and discard damaged or wilted parts and cut scallion bunch in half, separating green stalks from white. Place scallions on a cutting board. Using a large chef's knife, slice 1-2 inches from top of green stalks and discard. Cut just above the roots and discard the root pieces. Thinly slice as per recipe. Store leftover scallion slices in the refrigerator, in an airtight container for up to 5 days. Freeze leftovers after chopping for up to 3 months.
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Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 55 min
- Total
- 55 min
- Yield
- 4 portions
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- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- scallions
- 6
- ginger
- 1 oz
- sesame oil
- 1 oz
- fresh cremini mushrooms
- 6 oz
- soy sauce
- 1 oz
- vegetable broth
- 3 lb
- tofu, firm
- 1 lb
- whole eggs
- 4
- dried ramen noodles
- 2 packages
- carrots
- 3 oz
- sesame seeds
- sesame seeds
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 30 g
- Energy
- 2,192.4 kJ
- Calories
- 524 kcal
- Fat
- 29 g
- Fibre
- 164 g
- Carbohydrates
- 41 g
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