Healthy Ramen with Rice Noodles, Spicy Tofu, Lots of Veggies and Soft-Boiled Eggs: A great gluten-free and healthy homemade alternative to restaurant ramen.
You will fall in love with this healthy ramen with rice noodles, spicy tofu, a lot of veggies and soft-boiled eggs! It’s Meatless Monday today, which is a little reminder for you that if you care about your health and environment, consider going meatless for at least one day in a week.
Meatless Monday, an international non-profit health movement to reduce meat consumption in the world, states that skipping meat for at least one day a week can reduce the risk of heart diseases, obesity, diabetes and cancer, as well as restraint the carbon footprint caused by cattle breeding, saving non-renewable energy resources and fresh water.
I support this initiative and help promoting it (see the Meatless Monday recipe of the last week).
I’ve been into Japanese cuisine lately (see my Philadelphia Sushi Rolls and Salmon Avocado Salad). These recipes might not be the most authentic but believe me, you have to try them! I think sometimes a copycat recipe can be better or equally good than the original.
And I think that this is the case of homemade healthy ramen I made today. Rich milky miso broth, thin gluten-free rice noodles, a lot of veggies, spicy tofu, and a soft-boiled egg on top… It’s so delicious that it’s worth all the efforts and time you put into it.
How To Make Healthy Ramen with Rice Noodles, Tofu and Veggies
No worries, it’s not hard to make. Moreover, you might already have most of the ingredients on hand or find them in your local grocery store. If not, Amazon would be a great help.
You’ll need dried mu-err mushrooms (shiitake would fit as well), tofu, eggs, dark miso paste, unsweetened soy drink, mirin, gluten-free soy sauce (tamari), rice noodles, sesame oil, any hot sauce, Worcestershire sauce, garlic, ginger, lime, hot pepper, sesame seeds and veggies (I used bok choy, carrots, spinach, leek and Chinese red cabbage).
It might seem like a lot but believe me, once you have these ingredients at home, you can make so many delicious meals you couldn’t think are possible to make at home. Every ingredient is justified, so don’t be overwhelmed, it’s not too much of work at all.
In fact, you only have to make a broth, fry tofu, carrots and leek, chop the rest of the veggies, boil eggs and noodles and put it all together! You can upgrade the toppings I used and use any veggies you have on hand. Here is how to make the best healthy ramen step-by-step:
Healthy Ramen with Rice Noodles, Tofu and Veggies
- 60 grams or 2 oz dried mu-err mushrooms or shiitake
- 200 grams or 7 oz tofu
- 1 tablespoon vegetable oil
- 4 tablespoons gluten-free soy sauce tamari
- 1 teaspoon sesame seeds + more to garnish
- 2 teaspoons any hot sauce
- 6 tablespoons dark miso paste gluten-free
- 1 liter or 4 cups vegetable stock
- 500 ml or 2 cups unsweetened soy drink
- 2 tablespoons mirin
- 1 teaspoon Worcestershire sauce gluten-free
- 3 cloves garlic
- 3 slices fresh ginger
- 1 small hot pepper
- 4 bok choy
- 4 eggs
- 100 grams or 3 1/2 oz rice noodles
- 2 medium-sized carrots
- 1/2 leek
- 1/3 Chinese red cabbage or napa cabbage
- 1 lime to serve
- 4 green onions to garnish
- a handful spinach
- 4 teaspoons sesame oil to serve
- Place mu-err mushrooms in a bowl and add enough lukewarm water to cover them. Soak for 15 minutes, then drain and rinse.
- Dry tofu with a paper towel, removing as much of liquid as possible. Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.
- Meanwhile, combine the miso paste with about 1/2 cup vegetable broth in a bowl until smooth. Prepare the broth: In a large saucepan, combine the vegetable stock, soy milk, dark miso paste, 3 tablespoons soy sauce, mirin and Worcestershire sauce. Use a food processor or immersion blender to pulse garlic and ginger and add them to the broth. Finely chop the red hot pepper and add it, too. Roughly chop the soaked mushrooms and bok choy and add them to the broth. Bring to a boil and reduce to simmer for 7 minutes.
- Meanwhile, bring a small pot of water to a boil, add eggs an reduce the heat to low. Cook for 7 minutes and run the under cold water immediately after. Prepare rice noodles according to the instruction on the package. Drain well and transfer to four bowls.
- Slice carrots and leek and stir-fry them in the same saucepan with a bit more of vegetable oil for 3-4 minutes, one after another. Chop the Chinese red cabbage. Cut the lime into 4 wedges. Peel the eggs and cut the in halves. The egg yolks should be liquid. Chop the green onions.
- Pour the broth with bok choy and mushrooms into the bowls with rice noodles. Arrange tofu, carrots, leek, Chinese red cabbage, spinach and eggs on top. Sprinkle with green onions, sesame seeds and sesame oil. Serve with lime wedges. Enjoy!
For more Asian-inspired recipes, check the links below: