Informations supplémentaires
30 min.
|
485 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the ginger and half of the green onions. Cut the rest of the green onions into pieces. Cut the tofu into cubes. Slice the mushrooms.
2. Cook the tofu
In a pan over medium-high heat, add a drizzle of olive oil. Add the tofu, the maple syrup and half of the soy sauce. Cook for 3-4 minutes on each side. Remove and set aside.
3. Make the broth
In a pot, over medium-high heat, combine the bouillon cube, the garlic, the ginger, the green onion pieces, the rest of the soy sauce and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat, cover and let it simmer for 10-12 minutes.
4. Cook the mushrooms and the spinach
In the same pan used to cook the tofu, add a drizzle of olive oil. Add the mushrooms and cook for 4-5 minutes. Push the mushrooms to one side in the pan and add the spinach. Cook another 1-2 minutes. Season with salt and pepper.
5. Cook the noodles
Bring a pot of water to a boil. Separate the noodles with your fingers. Add the noodles and cook them for 60 seconds. Drain and set aside.
6. Plate your dish
Serve the ramen noodles with the tofu, the mushrooms, the spinach and the broth. Garnish with the sesame seeds and the rest of the green onions. Bon appétit!
195gRamen Noodles
80gBaby Spinach
1unitVegetable Broth Cube(s)
300gTofu
30mlMaple Syrup
60gShiitake Mushrooms
1unitGarlic Clove(s)
1unitGinger
30mlSoy Sauce
15mlGrilled Sesame Seeds
2unitGreen Onion(s)
What you need
Pots, Strainer, Pan.
485 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
17g
26%
cholesterol
29mg
10%
fiber
6g
24%
protein
34g
saturated
2g
10%
sodium
1204mg
50%
sugar
17g
trans
0g