Vegetable Ramen

1. 1

   Lightly cook the pieces of eggplant in a pan coated with nonstick cooking spray. Once tender, add the mushrooms, and cook until golden. Add the tofu to heat through.

2. 2

   Meanwhile, put the miso paste into a pan with 1 1/4 cups boiling water. Add the noodles and broccoli, and cook until tender. Add the edamame, and cook for 1 minute to defrost.

3. 3

   Pour the noodles and broth into bowls. Add the eggplant and tofu mixture, ginger, if using; top with radish and watercress or herbs.

No additional tips available.