Because I made Vietnamese Pho, I decided that now I wanted to try a Japanese Noodle Bowl. There are so many different recipes, but finally I decided on the Veggie Tofu Ramen Bowl from What Katie Does. Instead of buying a stirfry mix, I bought baby corn, spring onion, edamame, and bean sprouts. I also added one more ingredient to the soup – Akamiso (red miso), to add more flavor – just 2 tablespoons right before serving. Koen and I both really loved the dish and it’s super easy to make! When I make it again I will leave out the baby corn, but that’s more personal preference, and also the tofu for Koen.
More soup recipes: