Vegetarian Ramen in a Miso and Tahini Broth
with maple tofu, bok choy and ginger
Ingredients
- Vegetable Broth Cube(s)
- Tofu
- Garlic Clove(s)
- Ginger
- Miso Paste
- Cilantro
- Soy Sauce
- Green Onion(s)
- Tahini Sauce
- Bok Choy Shanghai
- Ramen Noodles
- Maple Syrup
Necessary elements
Pot, pan, strainer.
1. Chop the garlic, the ginger and the green onions. Cut the tofu into cubes. Separate the cilantro leaves from the stems. Cut the bok choy into pieces if they are large, or leave them whole if desired.
2. In a pot, add the garlic, the ginger, the bouillon cube, the tahini, the miso paste, half of the soy sauce and 3 2P | 5 3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes.
3. In a skillet over medium-high heat, add a drizzle of olive oil. Add the tofu, the maple syrup and the rest of the soy sauce. Cook 3-4 minutes on each side.
4. Bring a pot of water to a boil. Seperate the noodles with your hands then cook in the boiling water for 1 minute. Remove with tongs and reserve.
5. In the same pot of boiling water, cook the bok choy 2-3 minutes. Drain and reserve.
6. Serve the tofu with the bok choy, the ramen noodles and the broth. Garnish with the green onions and the cilantro leaves. Bon appétit!