Vegetable Ramen

• 2 thin slices eggplant, cut into quarters
• 4 sprays nonstick cooking spray
• 1/2 cup sliced mushrooms
• 1 oz. marinated tofu
• 1 tbsp. brown miso paste
• 1 cake air-dried noodles
• 2 stalks broccoli, stalks, cut into chunks
• 1 tbsp. frozen edamame
• Few slices ginger (optional)
• 1 radish, sliced
• Few stems fresh watercress or micro herbs

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

thin slices eggplant, mushrooms, brown miso paste, cake, stalks broccoli, frozen edamame, ginger, radish, few stems

Taken from www.myrecipes.com/recipe/vegetable-ramen (may not work)