Veggi ramen with tofu

Ingredients

Directions

1. 1

   Peel carrot and celery and cut into fine strips. Clean and trim the mushrooms. Cut the tofu into cubes. Peel ginger and chop finely. Heat the oil in a pan and fry the mushrooms for about 2 minutes.

2. 2

   Bring vegetable stock, carrot, celery, tofu and ginger to the boil in a pot.

3. 3

   Cook the pasta in plenty of water for about 4 minutes. Wash and clean the chilli and cut into fine rings. Bring 750 ml water to the boil in a pot, add vinegar. Beat the eggs one by one in a cup and let them slide into the boiling water.

4. 4

   Cook over low to medium heat for about 5 minutes. Arrange noodles, mushrooms and chili in 4 bowls. Add the tofu and vegetables, add the stock. Remove the eggs from the water with a skimmer and let them drip off on kitchen paper.

5. 5

   Put 1 egg in each bowl. Sprinkle with chopped parsley.