1/2 lb (225 g) ramen noodles
6 cups (1.5 litres) chicken broth
3 tbsp (45 ml) soy sauce
1 red bell pepper, seeded and thinly sliced
1/4 lb (115 g) snow peas, trimmed
1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced
3/4 lb (340 g) semi-firm tofu, patted dry and cubed
2 green onions, thinly sliced
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In a pot of salted boiling water, cook the noodles until al dente, about 3 minutes. Drain and oil lightly. Set aside.
In the same pot, bring the broth and soy sauce to a boil. Add the bell pepper, snow peas and mushrooms. Let simmer for 1 minute. Add the tofu and green onions. Remove from the heat.
Divide the noodles among four bowls. Top with the vegetables, tofu and broth. Add a soy-marinated egg cut in half (see recipe) to each bowl, or leftover shredded grilled chicken, if desired.
Look for instant ramen noodles in the Asian food section of your grocery store.