Recipe: Homemade Veggie Miso Ramen With Crispy Shredded Tofu

INGREDIENTS

• 1 tablespoon sesame oil
• 4 green onions, chopped
• 1 tablespoon chopped cilantro stems
• 2 cloves garlic, minced
• 1” piece fresh ginger, minced
• 1 tablespoon tamari or soy sauce
• 2 cups vegetable broth
• 6 dried shiitake mushrooms
• 1 can coconut milk
• 1 lime, juiced
• 1 ½ tablespoon miso paste
• 3-4 bricks Millet and Brown Rice Ramen noodles (or 2 instant ramen packs without seasoning packet)
• 1 14 oz block extra firm tofu, shredded
• 1 tablespoon tamari or soy sauce
• 1 tablespoon sesame oil
• 1 ½ teaspoon maple syrup
• 1 large pinch ground white pepper
• 2 baby bok choy, halved
• ½ cup shredded carrots
• 1 lime, quartered

INSTRUCTIONS

1. Preheat oven or air fryer to 350 degrees F.
2. Make broth by heating 1 tablespoon sesame oil over medium heat and adding green onions, cilantro stems, garlic and ginger and stirring until fragrant – about 2 minutes.
3. Add 1 tablespoon tamari, dried shiitakes, broth, and coconut milk.
4. Allow to simmer while you prepare the remaining ingredients and then remove from heat and whisk in the juice of one lime and the miso paste.
5. Toss the shredded tofu with 1 tablespoon soy sauce, 1 tablespoon sesame oil, maple syrup and white pepper until well combined.
6. Spread tofu out on a baking sheet and bake or air fry until browned - about 10-15 minutes, stirring every few minutes to prevent burning.
7. Cook noodles according to package instructions in a separate pot.
8. Place bok choy in simmering broth until just barely wilted.
9. Serve by dividing the noodles among 4 bowls and top each with 1 halved bok choy, broth, carrots and shredded tofu. Serve with a lime wedge and cilantro leaves.