🥢 1 tablespoon sesame oil
🧄 3 cloves garlic (minced)
🧅 1-inch piece ginger (grated)
🌶 1 tablespoon miso paste
🥢 2 tablespoons soy sauce (or tamari for gluten-free option)
🍄 1 cup mushrooms (shiitake or cremini, sliced)
🥣 4 cups vegetable broth (or water + bouillon)
🥛 ½ cup coconut milk (for creaminess, optional)
For the Tofu:
🧈 1 block firm tofu (cubed and pressed dry)
🛢 1 tablespoon cornstarch (for crispiness)
🥄 1 tablespoon soy sauce
🌶 ½ teaspoon smoked paprika or chili flakes (optional, for spice)
🛢 1 tablespoon oil (for frying or air frying)
For the Ramen Bowl:
🍜 2 packs ramen noodles (or soba, udon, or rice noodles)
🥬 1 cup baby bok choy (or spinach, kale, or napa cabbage)
🌱 ½ cup green onions (chopped, for garnish)
🥚 Optional: Soft tofu slices for extra protein
🌶 Sesame seeds & chili oil (for garnish)
🍋 Lime wedges (for brightness, optional)
2. Instructions
📌 1. Prepare the Tofu
- Press the tofu to remove excess water, then cut into cubes.
- Toss with soy sauce, cornstarch, and smoked paprika.
- Pan-fry in a little oil until golden brown or bake at 400°F (200°C) for 20 minutes.
📌 2. Make the Broth
- Heat sesame oil in a large pot over medium heat.
- Sauté garlic, ginger, and mushrooms for 2-3 minutes.
- Stir in miso paste and soy sauce until dissolved.
- Pour in vegetable broth, bring to a boil, then let simmer for 10 minutes.
- Add coconut milk for a creamy, rich broth (optional).
📌 3. Cook the Noodles & Vegetables
- Cook ramen noodles according to package instructions.
- In the last minute of boiling, add bok choy to the broth to wilt.
📌 4. Assemble the Ramen Bowl
- Divide cooked noodles between bowls.
- Ladle hot broth and veggies over the noodles.
- Top with crispy tofu, green onions, sesame seeds, and chili oil.
📌 5. Serve & Enjoy! 🍜
- Squeeze fresh lime juice for an extra flavor boost.
- Serve hot and enjoy this flavorful homemade ramen!
