1 packs (200g) Ramen Noodles
2 tsp toasted sesame oil (more for drizzling)
2 cloves garlic, minced
450ml vegetable broth
6 shiitake mushrooms, stemmed and thinly sliced
2 tsp miso paste
2 tsp soy sauce
3 spring onions, thinly sliced (use green part for garnish)
5cm wide roasted seaweed, cut crosswise in 8 strips
1 small carrot, julienned (into sticks)
75g bean sprouts
12 cherry tomatoes
100g Tofu, sliced into 6 pieces
1 small eggplant, thinly sliced diagonally
Step 1: Drizzle Tofu, eggplant slices and tomatoes with sesame oil. Season with salt and pepper.
Step 2: Heat a griddle pan and place the tofu (large sides down) to pan fry. Turn after a few minutes until golden brown on both the sides. Remove and set aside in warm place. Repeat the same with eggplant and tomatoes.
Step 3: In a wok heat oil over medium-high heat, stir-fry garlic until fragrant, add carrots, mushrooms and spring onions and stir-fry until carrots are soft. Add broth, miso paste and soy sauce (Ecoideas Organic Coconut Seasoning Sauce as healthy alternative) and bring to boil and add bean sprouts.
Step 4: Meanwhile, prepare the Ramen Noodles as per package instructions (drained and rinsed).
Step 5: Divide noodles equally among large soup bowls and ladle soup over top. Divide the tofu, eggplant and tomatoes equally to the bowls.
Step 6: Sprinkle with seaweed and garnish with green part of spring onions.