Veggie Ramen

Veggie Ramen
Makes 4


  1. 1 of 1 In a small pot, heat 1 box (32 oz) Imagine Ramen Broth until simmering; cover and turn off heat. Bring a medium pot of water to a boil. Add 2 pkg (3 oz each) Nissin Top Ramen Oriental Flavor noodles and cook until tender, 3 minutes. (Do not add flavor packets.) Distribute noodles and broth among 4 bowls. To each bowl, add 1 oz sliced extra-firm tofu, 1 halved hard-boiled egg, 1/3 cup thinly sliced shiitake mushrooms, 1/4 cup cilantro and 2 tbsp sliced scallions. Drizzle with chili oil.

Make the perfect hard-boiled eggs:

  1. 1 of 1 Place eggs in a pot in a single layer. Add enough cold water to cover by 2 inches. Bring to a boil. Cover and remove from heat. Let sit 10 minutes, then drain and cool completely under cold running water. Refrigerate until using.
Nutrition Information for Veggie Ramen
Servings Per Recipe: 4
Per Serving: 4 g sugar, 13 g pro., 950 mg sodium, 10 g Fat, total, 4 g sat. fat, 19 g carb., 0 g fiber, 220 kcal cal.