If you guys were like me, then you ate a WHOLE lot of instant ramen back in the day. I remember specifically loving the chicken ramen flavor.
Of course, I also didn’t bother to add anything with nutritive value to the bowl either so I was basically eating a whole lot of starch with nothing else (no wonder it never held me over very long!).
So when Mike’s Mighty Good offered to send me some of their ramen to try out, I was super excited to redeem my horrific eating days of yore. I’ve also been DYING to make some ramen at home for a long while now.
Having an infant on my hands (by the way, when are they no longer considered ‘newborn’? I assume at 6 weeks, Owen is officially no longer considered a newborn but I actually have no idea when that classification officially goes away) I wanted to make this as easy on myself as possible so I used the Vegetarian Vegetable ramen as a base – that way flavors were more of less taken care of for me and I didn’t have to do much but prep the tofu, egg and veggies. Once that was done, all I had to do was add some lean protein and veggie toppings to give this dish a little more heft.
I baked the tofu and the egg first (I know traditionally eggs are a little runny in ramen, mine cooked through at 8 minutes, but you can absolutely make yours runny!) since the ramen takes an easy THREE minutes and threw the veggies that I wanted to cook right in with it.
It came together perfectly (and most importantly, it came together EASILY) and I had a perfectly balanced meal on my hands proving that eating a balanced diet DOES NOT have to be time consuming!
- 1 block of extra firm tofu, drained & pressed to remove most of the water
- 1 tablespoon olive oil
- Salt, to taste
- 1 packet of ramen (I used Mike's Mighty Good Vegetarian Vegetable)
- 1/2 cup stir-fry veggies of choice (I used water chestnuts, bean sprouts, shredded carrots, broccoli and mushrooms)
- 1 egg
- Optional topping: scallions
- Preheat the oven to 425 degrees F
- Line a baking sheet with foil or a silpat mat
- Once the tofu has been drained and pressed to remove as much water as possible, cut it into bite-sized cubes then toss with olive oil and salt and place in a single layer on the prepared baking sheet
- Bake the tofu for 20-30 minutes (watching to make sure it doesn't get too brown as every oven is different), tossing halfway through
- While the tofu cooks, boil your egg (6 minutes should leave the yolk runny, I did 8 minutes and my yolk cooked - you choose how you like yours!)
- When the tofu and egg are fully cooked, set aside
- Cook ramen according to package directions throwing sitr-fry veggies of choice right in with the noodles (note if you like your veggies a bit more crisp, you can stir-fry them separately in a wok on the stovetop with a little olive oil)
- Once the ramen is cooked, remove from the stove and add the seasoning packet, stirring well
- Scoop out the noodles into the bowl then top with tofu, egg and veggies
- Pour the broth evenly over everything in the dish so that it all gets flavor
- Top with scallions if desired