DAY 12 of my soup series is a homemade vegetarian ramen with pink pickled eggs 🍲 💕🥚 hope you love it!
recipe
1. make the pickled eggs the night before you prepare the soup! hard boil 6 eggs, remove the shells, and place into a bowl with 1/2 cup cooked beets (I used prepared ones from the grocery store)
2. bring 1/2 cup of water to a bowl mixed with 1/2 cup white wine vinegar, 1/4 cup sugar, and 1 tsp salt
3. once the sugar and salt are dissolved, remove the saucepan and pour the liquid into the bowl with the hard boiled eggs and beets
4. let cool for 20 minutes, then cover and place into the fridge overnight
5. to make the soup, add 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tbsp ginger juice, and 1.5 cups loosely chopped shiitake mushrooms to a large pot over medium heat
6. sauté for 5 minutes until mushrooms are softened, and then add 4 cups vegetable broth and 2 cups water
7. bring to a boil, and then prepare the corn while the soup heats
8. rub 1 tbsp of olive oil and a pinch of sea salt over 2 ears of corn
9. cook at 390F in the air fryer for 10-12 minutes until golden brown
10. let cool and then cut the corn off the cobb and add to the soup
11. wash and pat dry 2 baby bok choy, separate the leaves and add them to the soup along with 1/4 cup canned coconut milk, 3 packages of ramen noodles (noodles only!), and 3/4 cup shelled edamame
12. cut an 8 oz block of extra firm into cubes (or hearts!) and brush with marinade (made with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp maple syrup)
13. place into the air fryer at 390F for 6-8 minutes until crispy
14. serve the soup with 2 oz tofu, 1 tbsp chopped scallions, pickled eggs, and enjoy!
#nutritionbymeagan #soupsthatarebasicallysalads #homemaderamen
