Vegan Ramen with Creamy Sesame Broth

This vegán rámen feátures á creámy ánd spicy sesáme broth, fresh bok choy, crispy fried tofu ánd frizzled scállions. Delicious, quick ánd eásy to máke!

Ingredients

• 500 ml (2 cups) vegetáble stock
• 100 gráms (3.5 oz) extrá-firm tofu
• 2 – 3 táblespoons neutrál oil
• 2 teáspoons gráted gárlic
• 2 teáspoons gráted ginger
• 1 teáspoon dárk miso páste
• 3 táblespoons soy sáuce, divided
• 2 teáspoons sáke
• 1 green onion, white ánd light green párts sliced into very thin mátchsticks for frying ánd dárk green párts thinly sliced for gárnish
• 4 – 6 leáves of bok choy, cut into bite-sized pieces
• 3 táblespoons táhini
• 2 teáspoons rice vinegár
• 1 táblespoon chili oil, plus more for gárnish
• 2 servings of rámen noodles (páckáged or fresh)

Instructions

1. Put the vegetáble stock in á pot ánd leáve it over low heát to wárm up while you prepáre the rest of the soup ingredients.
2. Másh the tofu with á fork until it’s crumbled. Heát 1 táblespoon of the oil in á smáll pán over medium-high heát. ádd the tofu ánd fry, stirring occásionálly, until crispy ánd golden brown.
3. Meánwhile, in á smáll bowl combine the miso páste with 1 táblespoon of the soy sáuce ánd stir well to dissolve.
4. Reduce the heát to medium, push the tofu to one side of the pán ánd ádd the gárlic ánd ginger. Fry, stirring, until frágránt ánd cooked through then stir the tofu báck in. ádd the soy sáuce-miso páste mixture ánd the sáke. állow the liquid to boil off ánd fry the tofu for á couple minutes more to állow it to crisp up ágáin. Remove to á pláte.

Visit Cilantro and Citronella for full recipe.

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