Tofu And Egg Ramen Noodle Bowl

• 14 oz of firm tofu
• 2 eggs
• 1 T. Sesame oil
• 2 T. Grated fresh ginger
• 6 cloves garlic, minced
• 4 oz fresh shiitake mushrooms, stemmed and sliced
• 1 T. Brown sugar
• 4 cups chicken broth
• 1/2 c. Shoyu
• 2 t. Chile garlic sauce
• 4 cups thinly sliced bok choy
• 8 oz ramen noodles
• Limes for garnish

1. Drain tofu and pat dry. Cut into 1" cubes and set aside.
2. Scramble two eggs and fry in a greased pan until fully cooked and flat like an omelet. Cut into strips and set aside.
3. Heat oil in a Dutch oven over medium heat. Add ginger and garlic and saute for 1 minute. Add mushrooms and saute for 2-3 minutes. Add broth, sugar, shoyu and chile garlic sauce. Cover and bring to a boil. Add bok choy, tofu and egg and boil for 2 minutes or until bok choy is wilted. Add noodles and cook covered until noodles are tender, about 5 minutes.
4. Serve warm and garnish with lime wedges.

tofu, eggs, sesame oil, fresh ginger, garlic, shiitake mushrooms, brown sugar, chicken broth, shoyu, garlic sauce, choy, ramen noodles

Taken from www.epicurious.com/recipes/member/views/tofu-and-egg-ramen-noodle-bowl-53043021 (may not work)