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- 1 small block organic tofu
- 3 tablespoons white miso
- 3 cups vegetable stock
- 2 diced garlic cloves
- 1 teaspoon crushed ginger
- 2 tablespoons soy sauce
- 2 diced sping onion
- 1/ 2 cup dried shiitake mushrooms
- 1 chopped bok choy
- 1 pack ramen noodles
Mix tofu cubes with soy sauce, maple syrup and a sprinkle of sesame seeds. Bake at 350℉ for 15-20 minutes or until golden brown.
Prepare miso stock by combining white miso, vegetable stock, shitake mushrooms, garlic and ginger in a pot. Bring to a simmer and cook until fragrant. Add Bok Choy before serving so it still has its crunch.
Serve with ramen noodles and topped with baked tofu, spring onion, and sesame seeds.