Tofu Mushroom Ramen Soup Recipe

Heat 2 tablespoons oil in a large saucepan over medium heat. Add bok choy stems white parts of green onions and garlic. Cook until softened about 3 minutes. Stir in beef stock mushrooms miso soup mix and soy sauce. Bring to a boil; simmer over low heat.

While the broth is simmering heat remaining 1 tablespoon oil in a skillet over high heat. Add tofu; cook until golden brown about 5 minutes. Pour in hoisin sauce and toss to coat. Remove from heat.

Stir bok choy leaves and ramen noodles into the broth mixture. Turn heat to high and boil until noodles are cooked 3 to 5 minutes. Serve topped with tofu and eggs.