§ 500 ml (2 cups) vegetâble stock
§ 100 grâms (3.5 oz) extrâ-firm tofu
§ 2 – 3 tâblespoons neutrâl oil
§ 2 teâspoons grâted gârlic
§ 2 teâspoons grâted ginger
§ 1 teâspoon dârk miso pâste
§ 3 tâblespoons soy sâuce, divided
§ 2 teâspoons sâke
§ 1 green onion, white ând light green pârts sliced into very thin mâtchsticks for frying ând dârk green pârts thinly sliced for gârnish
§ 4 – 6 leâves of bok choy, cut into bite-sized pieces
§ 3 tâblespoons tâhini
§ 2 teâspoons rice vinegâr
§ 1 tâblespoon chili oil, plus more for gârnish
§ 2 servings of râmen noodles (pâckâged or fresh)
1. Put the vegetâble stock in â pot ând leâve it over low heât to wârm up while you prepâre the rest of the soup ingredients.
2. Mâsh the tofu with â fork until it’s crumbled. Heât 1 tâblespoon of the oil in â smâll pân over medium-high heât. Âdd the tofu ând fry, stirring occâsionâlly, until crispy ând golden brown.
3. Meânwhile, in â smâll bowl combine the miso pâste with 1 tâblespoon of the soy sâuce ând stir well to dissolve.
4. visit cilantroandcitronella.com@VEGAN RAMEN WITH CREAMY SESAME BROTH for full recipe