Vegan Tofu Ramen in a Ginger-Soy Broth

🥘 Ingredients

• black pepper
  1 unit
• carrot
  2 medium
• chili flakes
  ½ tsp
• cooking oil
  2 tbsp
• crispy fried onions
  3 tbsp
• garlic
  3 cloves
• ginger
  2 in
• miso sauce concentrate
  2 packets
• mushroom stock concentrate
  2 packets
• ramen noodles
  4 packets
• salt
  1 unit
• scallions
  4 stalks
• sesame seeds
  2 tbsp
• soy sauce
  3 tbsp
• spinach
  2 c
• tofu
  14 oz

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions , separating whites from greens. Peel and mince ginger and garlic . Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Drain tofu and press out excess water with paper towels. Halve crosswise, stand upright and halve vertically, then cut into ¾-inch cubes.

   scallions: 4 stalks, ginger: 2 in, garlic: 3 cloves, carrot: 2 medium, tofu: 14 oz
2. 

   2

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

   sesame seeds: 2 tbsp, cooking oil: 2 tbsp, salt: 1 unit, chili flakes: ½ tsp
3. 

   3

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

   ramen noodles: 4 packets
4. 

   4

   Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in 3½ cups water, miso sauce concentrate , mushroom stock concentrate , soy sauce , and ¼ tsp salt. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.

   miso sauce concentrate: 2 packets, mushroom stock concentrate: 2 packets, soy sauce: 3 tbsp
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add tofu, a big pinch of salt, and black pepper . Cook, stirring occasionally, until browned ⏱️ 3 minutes . Turn off heat, transfer tofu to a plate, and drizzle with half the sesame oil. Wipe out the pan.

   black pepper: 1 unit
6. 

   6

   Heat a drizzle of oil in the same pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened ⏱️ 5 minutes . Add a splash of water if carrots begin to brown too quickly. Set aside. Add spinach to the pot with broth. Cook, stirring occasionally, until wilted ⏱️ 1 minutes . Taste and season with salt if desired.

   spinach: 2 c
7. 

   7

   Divide noodles between large soup bowls. Pour broth and spinach over noodles. Stir in as much sesame-chili oil as you like. Top each bowl with tofu, carrots, and scallion greens. Sprinkle with crispy fried onions and serve. Add remaining onions as you eat to keep them crispy.

   crispy fried onions: 3 tbsp