Ramen Noodle Soup

This ramen noodle soup is the perfect cozy fall or winter dinner. The broth is packed with flavours from tahini, soy sauce and chili, and then mushrooms, noodles, bok choy, carrot, and crispy tofu are added in. It’s ready in about 30 minutes and will be your new go-to ramen dish instead of ordering takeout!

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 200g extra-firm tofu
• 1 tbsp flour (or cornstarch for gluten-free)
• 3 tbsp soy sauce, divided (or tamari for gluten-free)
• 1 tbsp olive oil, divided (see notes for oil-free)
• 2 green onions
• 3-4 cloves of garlic
• 6-8 cremini mushrooms
• 1 medium carrot
• 2 cups vegetable stock
• 180g uncooked ramen noodles
• 4 bunches of bok choy
• Sesame seeds

Tahini Broth

• 1/4 cup tahini
• 1 tbsp rice vinegar
• 2 tbsp sweet chili sauce

Equipment

• Lined baking sheet
• Blender or hand mixer
• Small pot

Instructions

1. Preheat oven to 400F.
2. Slice the green onions, peel and mince the garlic cloves, slice the mushrooms and chop the carrot into thin matchsticks.
3. Cut tofu into slices about 1/4 inch thick, then cut each slice into 2 triangles.
4. 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, then add to a lined baking sheet and bake for 20 minutes, flipping halfway (after 10 minutes).
5. In a shallow bowl, prepare the tahini broth mix together tahini, 2 tbsp soy sauce, rice vinegar and sweet chili sauce.
6. To a non-stick frying pan on medium heat, add 1/2 tbsp olive oil, the minced garlic, and about half of the green onions (the other half will serve as a garnish). Fry for a couple of minutes, stirring often, then add the mushrooms and continue stirring.
7. Bring a pot of water to a boil to cook the ramen noodles.
8. Once the mushrooms have cooked down, add the vegetable stock and reduce heat to medium-low. After a couple of minutes, add in the tahini broth and stir until dissolved.
9. Add the ramen noodles to the pot of boiling water, then cook and drain according to package directions.
10. Add the bunches of bok choy to the pot with the noodles (they will only need 1 minute in boiling water to blanch).
11. After 1 minute, remove the bok choy from the water and onto a cutting board, then chop into bite-sized pieces.
12. Start assembling the bowls by adding the mushroom broth, then noodles, bok choy, carrot sticks, tofu, green onions, and garnish with sesame seeds. Enjoy!

Notes

*Feel free to use a bouillon cube + 2 cups of boiled water instead of the 2 cups of vegetable stock.

*For an oil-free version, omit the olive oil when coating the tofu, and sauté the green onions and garlic in vegetable stock or water.