Appetizers / Soups / Salads

Ramen Bowl with Mushroom, Tofu and Poached Egg takes several minutes to prepare.

Ramen Bowl with Mushroom, Tofu and Poached Egg takes several minutes to cook.

Ramen Bowl with Mushroom, Tofu and Poached Egg makes 1 servings.

The ingredients for Ramen Bowl with Mushroom, Tofu and Poached Egg are:

2 cake rice ramen noodles (black or jade)
140 g shitake mushrooms (sliced & sauteed with a little butter & soy sauce)
2 large poached eggs
1/4 leftover roasted chicken breast, cubed
2 scallions, chopped
2.5 cups chicken broth
2 tablespoons Miso Paste
2 slices firm tofu (size of a deck of cards), cubed

Here is how you make Ramen Bowl with Mushroom, Tofu and Poached Egg:

Prepare all the hearty fillings (mushrooms, tofu, or whatever else you like - I included some leftover chicken here) and keep them warm in a 300 F oven. Meanwhile, heat up the broth to a simmer. (Add the white tops of the scallions and/or fresh ginger if you like.) Place a poached egg in each serving bowl, and then arrange other hearty ingredients in a circle. Add the miso paste to the broth, stirring well and taking it off the heat. Pour it over the hearty ingredients in each bowl. Garnish with the scallions.Serving Size: Serves 2. Nutritional info is for my usual portion, half of everything but less than one rice cake worth of ramen.Number of Servings: 1Recipe submitted by SparkPeople user PATCHPARTOUT.

The nutritional information for Ramen Bowl with Mushroom, Tofu and Poached Egg is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 459.6

• Total Fat: 12.6 g
• Cholesterol: 241.5 mg
• Sodium: 2,381.6 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 3.3 g
• Protein: 29.0 g