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Creamy miso broth with crispy tofu and a jammy egg, ready in about 30 minutes. The reel never shows quantities, so Sift pulled them from the audio. Makes two bowls at roughly 38 g protein each. Linked to [[Meal-prep Sundays]] and [[High-protein]].
- Simmer the broth, whisk in miso and soy sauce.
- Soft-boil the eggs for 7 min, ice-bath, peel and halve.
- Pan-fry the tofu cubes until crispy on all sides.
- Cook the noodles, divide into two bowls.
- Pour over the broth, top with egg, tofu, onions and chili oil.
Soft-boil the eggs for exactly 7 min, then ice-bath while the tofu crisps.
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Creamy miso broth with crispy tofu and a jammy egg, ready in about 30 minutes. The reel skips exact amounts, so Sift pulled the quantities from the transcript. Makes two bowls at roughly 38 g protein each, and the broth keeps for three days. Linked to [[meal-prep]] and [[high-protein]].
- Simmer the broth, whisk in miso and soy sauce.
- Soft-boil the eggs for 7 min, ice-bath, peel and halve.
- Pan-fry the tofu until crispy on all sides.
- Cook the noodles, divide into two bowls.
- Top with egg, tofu, spring onions and chili oil.
Soft-boil the eggs for exactly 7 min, then ice-bath. Build the broth while the tofu crisps.
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