Ingredients
14 oz of firm tofu
2 eggs
1 T. Sesame oil
2 T. Grated fresh ginger
6 cloves garlic, minced
4 oz fresh shiitake mushrooms, stemmed and sliced
1 T. Brown sugar
4 cups chicken broth
1/2 c. Shoyu
2 t. Chile garlic sauce
4 cups thinly sliced bok choy
8 oz ramen noodles
Limes for garnish
Preparation
Drain tofu and pat dry. Cut into 1" cubes and set aside.
Scramble two eggs and fry in a greased pan until fully cooked and flat like an omelet. Cut into strips and set aside.
Heat oil in a Dutch oven over medium heat. Add ginger and garlic and sauté for 1 minute. Add mushrooms and sauté for 2-3 minutes. Add broth, sugar, shoyu and chile garlic sauce. Cover and bring to a boil. Add bok choy, tofu and egg and boil for 2 minutes or until bok choy is wilted. Add noodles and cook covered until noodles are tender, about 5 minutes.
Serve warm and garnish with lime wedges.
