Vegan Tofu Ramen in a Ginger-Soy Broth

🥘 Ingredients

• black pepper
• carrot
  12 oz
• chili flakes
  2 tsp
• cooking oil (divided)
  5 tsp
• crispy fried onions
  2 unit
• garlic
  2 clove
• ginger
  2 thumb
• miso sauce concentrate
  4 unit
• mushroom stock concentrate
  4 unit
• paper towels
• ramen noodles
  9 oz
• salt
• scallions (separate whites from greens)
  4 unit
• sesame oil
  1 tbsp
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• spinach
  10 oz
• tofu
  2 unit

🍳 Cookware

• large pot
• small microwave-safe bowl
• strainer
• large nonstick pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions . Peel and mince ginger . Peel and mince garlic . Trim, peel, and cut carrot on a diagonal into 1/4-inch-thick pieces. Open and drain tofu ; press out excess water with paper towels . Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3/4-inch cubes.

   scallions: 4 unit (separate whites from greens), ginger: 2 thumb, garlic: 2 clove, carrot: 12 oz, tofu: 2 unit, paper towels
2. 

   2

   In a small microwave-safe bowl , combine sesame seeds , a drizzle of cooking oil , a big pinch of salt , and chili flakes to taste. Cover bowl with plastic wrap. Microwave until fragrant ⏱️ 30 seconds . Set chili oil aside.

   sesame seeds: 2 tbsp, cooking oil: 5 tsp (divided), salt, chili flakes: 2 tsp
3. 

   3

   Once water is boiling, add ramen noodles to pot. Cook, stirring, until al dente ⏱️ 2 minutes . Drain using a strainer , then toss noodles with a drizzle of oil. Reserve pot.

   ramen noodles: 9 oz
4. 

   4

   Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in 3 1/2 cups water, miso sauce concentrate , mushroom stock concentrate , soy sauce , and 1/4 tsp salt . Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.

   miso sauce concentrate: 4 unit, mushroom stock concentrate: 4 unit, soy sauce: 4 tbsp, salt
5. 

   5

   Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add tofu, a big pinch of salt , and black pepper . Cook, stirring occasionally, until browned ⏱️ 4 minutes . Turn off heat; transfer tofu to a plate and drizzle with half the sesame oil (all for 4 servings). Wipe out pan.

   salt, black pepper, sesame oil: 1 tbsp
6. 

   6

   Heat a drizzle of oil in same pan over medium-high heat. Add carrots and a pinch of salt . Cook, stirring occasionally, until browned and softened ⏱️ 6 minutes . (TIP: Add a splash of water if carrots begin to brown too quickly.) Set aside until ready to serve. Add spinach to pot with broth. Cook, stirring occasionally, until wilted ⏱️ 2 minutes . Taste and season with salt if desired.

   salt, spinach: 10 oz, salt
7. 

   7

   Divide some noodles between large soup bowls. Pour some broth and spinach over noodles (you may have noodles and broth left over - seconds!). Stir in as much chili oil as you like. Top each bowl with tofu, carrots, and scallion greens. Sprinkle with a few crispy fried onions and serve. TIP: Don't add all the onions just yet! Add as you eat to keep them nice and crispy.

   crispy fried onions: 2 unit