DAY 12 of my soup series is a homemade vegetarian ramen with pink pickled eggs 🍲 💕🥚 hope you love it!<br /> <br /> recipe<br /> 1. make the pickled eggs the night before you prepare the soup! hard boil 6 eggs, remove the shells, and place into a bowl with 1/2 cup cooked beets (I used prepared ones from the grocery store)<br /> 2. bring 1/2 cup of water to a bowl mixed with 1/2 cup white wine vinegar, 1/4 cup sugar, and 1 tsp salt <br /> 3. once the sugar and salt are dissolved, remove the saucepan and pour the liquid into the bowl with the hard boiled eggs and beets<br /> 4. let cool for 20 minutes, then cover and place into the fridge overnight <br /> 5. to make the soup, add 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tbsp ginger juice, and 1.5 cups loosely chopped shiitake mushrooms to a large pot over medium heat<br /> 6. sauté for 5 minutes until mushrooms are softened, and then add 4 cups vegetable broth and 2 cups water <br /> 7. bring to a boil, and then prepare the corn while the soup heats<br /> 8. rub 1 tbsp of olive oil and a pinch of sea salt over 2 ears of corn <br /> 9. cook at 390F in the air fryer for 10-12 minutes until golden brown<br /> 10. let cool and then cut the corn off the cobb and add to the soup <br /> 11. wash and pat dry 2 baby bok choy, separate the leaves and add them to the soup along with 1/4 cup canned coconut milk, 3 packages of ramen noodles (noodles only!), and 3/4 cup shelled edamame<br /> 12. cut an 8 oz block of extra firm into cubes (or hearts!) and brush with marinade (made with 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp maple syrup)<br /> 13. place into the air fryer at 390F for 6-8 minutes until crispy <br /> 14. serve the soup with 2 oz tofu, 1 tbsp chopped scallions, pickled eggs, and enjoy! <br /> <br /> #nutritionbymeagan #soupsthatarebasicallysalads #homemaderamen
