Veggie Ramen
This soul-satisfying miso ramen includes a delicious mix of late summer and early fall vegetables, from sweet corn to iron-rich spinach, and it's all topped with farm fresh eggs and seared tofu.
Servings
Produce
Carrot (Organic)
3 1.5 oz
Spinach (Organic)
2 1 oz
Garlic (Organic)
2 1 Clove
Green Beans
4 2 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Sweet Corn
2 1 Whole
Protein & more
Brown Rice Noodles
1 0.5 Package
Extra firm tofu
1 0.5 Package
Egg
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Yellow Miso
4 2 oz
Prep ahead (optional)
a. Husk corn; cut kernels from cob. b. Snap and discard green bean ends; snap beans in half. c. ¼” dice yellow onion. d. Peel carrots; continue using peeler to cut ribbons. e. Mince garlic.
Instructions
1
Cook eggs:
a. In medium saucepan over high heat, add 4 cups water. Gently add eggs to cool water. Bring water to a boil.
b. Meanwhile, fill medium bowl with ice water.
c. When water boils, remove pan from heat, and let sit covered for 6 minutes.
d. Drain eggs; immediately immerse in ice water. Peel and set aside.
2
Cook noodles:
a. In large saucepan over high heat, bring 6 cups water to a boil.
b. Add brown rice noodles; stir immediately to prevent sticking.
c. Cook until al dente, about 10 minutes. Drain and set aside.
3
Meanwhile, cook tofu:
a. Drain and rinse tofu. Use paper towels to press out water. Slice tofu into 1”-thick “steaks.” Season with ½ tsp salt.
b. In medium sauté pan over medium-high heat, add 1 tbsp olive oil. Add tofu and cook until golden, about 2-3 minutes each side.
4
Cook vegetable miso soup:
a. In same large saucepan over medium-high heat, add 2 tsp olive oil, garlic (mince), and onion (¼” dice). Cook until onion is translucent, about 2 minutes.
b. Add carrots (peel skin, then peel into ribbons), green beans (snap & discard ends, snap beans in half), and corn (husk, cut kernels from cob). Cook 2-3 minutes.
c. Add 5 cups water (2½ cups for 2-person portion) and miso paste. Mix well. Cook at medium-high simmer until carrots and green beans are tender, about 10 minutes.
d. Remove from heat, stir in spinach and serve when wilted.
5
Serve:
a. Cut tofu into strips and eggs in half lengthwise.
b. Divide brown rice noodles among bowls. Ladle vegetable miso soup over noodles. On top of noodles, layer tofu and eggs.
Chef's notes
This recipe is all about waiting for water to boil. Booooring. To maximize time, start the water for eggs and the water for noodles at the same time.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX