Breakfast recipes Miso Vegetable Tofu Ramen Noodles mushrooms

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Breakfast recipes Miso Vegetable Tofu Ramen Noodles mushrooms
Breakfast-recipes-Miso-Vegetable-Tofu-Ramen-Noodles-mushrooms

benefits of eating mushrooms:

 are packed with nutritional value. They're low in calories, are great sources of fiber and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D

mushrooms

How healthy is ramen noodles: are particularly unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. They're also incredibly high in sodium, calories and saturated fat. The containers packaging these noodles aren't helping much either.ramen noodles

benifit of Tofu: is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source ofmagnesium, copper, zinc and vitamin B1

benifit of Miso

benifit of Miso: is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness. read more about miso

Method

1. Place dried mushrooms in a heatproof bowl. Pour over 2 cups of boiling water. Soak for 10 minutes.

2. Meanwhile, bring a saucepan of water to boil. Gently lower eggs into water and boil for 5 minutes. Rinse under cold water and peel.

3. Heat oil in large saucepan over medium-high heat. Sauté onions, ginger and miso for 2 minutes or until soft. Gradually stir in stock to prevent miso from forming lumps and bring to the boil.

4. Add noodles and cook for 3 minutes, or until almost tender.

5. Thinly slice softened mushrooms and add to the pan with soaking liquid. Add corn, choy sum and tofu. Simmer for 1 minute or until noodles are tender. Top with shredded spring onion and halved eggs. Serve drizzled with sriracha sauce.

  • d ramen noodles
  • 1 cup frozen corn kernels
  • 1 bunch choy sum, stems sliced, leaves shredded
  • 250g silken tofu, diced
  • sriracha sauce,

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