Description
All you need for this Trader Joe’s Miso Ramen is 6 ingredients and 20 minutes.
Ingredients
Scale
- 2 quarts TJ’s Ginger Miso Broth
- 1 Tbsp sesame oil (optional)
- 14-oz TJ’s Organic Baked Teriyaki Flavor Tofu
- 4 packages TJ’s Miso Ramen (cup of noodles)
- 2 cups chopped Napa cabbage
- 4 heads baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- optional toppings: green onions, nori strips or flakes, mung bean sprouts, avocado
Instructions
- Make the broth: In a large pot, bring the broth to a boil.
- Crisp the tofu: Meanwhile, in a large skillet, heat the oil, and add the tofu. Cook until browned on all sides.
- Add the ramen: When the broth is boiling, remove from the heat and add the noodles from the Trader Joe’s Miso Ramen. Stir in the seasonings. (Discard the oil.) Cover with a lid for 5 minutes.
- Stir in the vegetables: Remove the lid and add the pot back to the stove over low heat. Add the tofu, cabbage, bok choy and mushrooms. Cook for 5 minutes and remove from the heat.
- Serve and top: Serve with additional toppings on the side, if desired.
Notes
- Soy Allergy? This recipe has only been tested with products using miso. However, miso free ramen and broth may be swapped. Replace the tofu with a soy free tempeh or omit.
- Gluten Allergy? Use gluten-free noodles instead of ramen, such as buckwheat soba noodles.
- Spoiler Alert: Trader Joe’s 6-Ingredient Miso Ramen is best eaten when served but will stay fresh in an air-tight container in the refrigerator for 2-3 days without the vegetables.
- For non vegans: Add a hard boiled egg and / or replace the tofu with chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups and Stews
- Method: Stove
- Cuisine: Asian