Ramen Noodle Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Cut tofu into slices about 1/4 inch thick, then cut each slice into 2 triangles.

Step 3

To a shallow bowl, add tofu slices, 1 tbsp flour, 1 tbsp soy sauce and 1/2 tbsp olive oil. Gently mix with a spoon (be careful not to break the triangles), then add to a lined baking sheet and bake for 10 minutes.

Step 4

Slice the green onions, peel and mince the garlic cloves, slice the mushrooms and chop the carrot into thin matchsticks.

Step 5

Boil 2 cups of water in the kettle and bring a pot of water to a boil to cook the ramen noodles.

Step 6

To a non-stick frying pan on medium heat, add 1/2 tbsp olive oil and about half of the green onions (the other half will serve as a garnish). Fry for a couple of minutes, stirring occasionally, then add the mushrooms and continue stirring.

Step 7

Remove the baking sheet with tofu from the oven, flip each tofu piece using tongs, then bake for another 10 minutes.

Step 8

Mix the 2 cups of boiled water with a bouillon cube, until the cube is dissolved (skip this step if using vegetable stock instead).

Step 9

Add the bouillon cube/water mixture (or veg stock) to the frying pan with the mushrooms, reducing heat to medium-low.

Step 10

Add the ramen noodles to the pot of boiling water. About 1 minute before the noodles are done, add in the bunches of bok choy (they will only need 1 minute in boiling water to blanch).

Step 11

Remove the tofu from the oven once it’s done, and drain the ramen noodles and bok choy.

Step 12

In a shallow bowl, mix together tahini, 2 tbsp soy sauce, rice vinegar and sweet chili sauce. Once well combined, pour into the pan with the mushrooms and broth and stir until dissolved.

Step 13

Start assembling the bowls by adding the mushroom broth, then noodles, bok choy, carrot sticks, tofu, green onions, and garnish with sesame seeds. Enjoy!