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Miso Ramen Veggie-packed Soup With Tofu And Bok Choy

Preheat oven to 425 degrees fahrenheit. Drain and press the tofu and then chop into small cubes. Make the marinade by mixing together the tamari and liquid smoke (or just the tamari) and then toss the tofu in the marinade. Allow the tofu to sit in the marinade for 10-15 minutes at least. Place tofu on a silpat or parchment paper lined baking sheet and bake for 10 minutes or until edges feel lightl. . .

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Servings: 2

Prep Time: 00:15

Cook Time: 00:30

Baked Tofu

6 oz firm tofu, drained and pressed then chopped into cubes

2 tablespoons tamari

1/2 teaspoon liquid smoke, optional

Ramen Noodles

2 cakes of brown rice ramen

enough boiling water to fully cover ramen

Additional Ingredients

1 baby bok choy, sliced in half the long way

1/2 cup shredded carrots, or chopped very fine

1/2 cup purple cabbage, small dice

1 tablespoon minced garlic

4 - 5 cremini mushrooms, sliced

1 tablespoon rice vinegar

5 cups water or low sodium vegetable broth

1/3 cup white miso paste

1 tablespoon tamari

1 tablespoon or more sriracha style hot sauce

1 tablespoon torn dulse or dulse flakes

3 - 4 green onions, chopped

Preparation

1Preheat oven to 425 degrees fahrenheit.

2Drain and press the tofu and then chop into small cubes. Make the marinade by mixing together the tamari and liquid smoke (or just the tamari) and then toss the tofu in the marinade. Allow the tofu to sit in the marinade for 10-15 minutes at least.

3Place tofu on a silpat or parchment paper lined baking sheet and bake for 10 minutes or until edges feel lightly crispy. Remove tofu from oven and set aside.

4Make the ramen noodles by pouring boiling hot water over them and letting them sit for 3-4 minutes until cooked, then drain the noodles and rinse with cold water to stop the cooking process and keep them from being overcooked. Or follow the instructions on your ramen packet.

5Heat a nonstick pan over medium high heat. Once pan is very hot, place the baby bok choy halves sliced side down and gently press using the back of a wooden spoon to sear them until they become golden brown. Remove from pan and set aside.

6Heat a large pot over medium heat. Once pot is very hot, add in the garlic, mushrooms, purple cabbage, and carrots plus a little bit of water was needed to keep things from sticking. Cook for about 5-7 minutes, then add in the rice vinegar to deglaze the mushrooms.

7Next add in the water or vegetable broth, miso paste, tamari, and hot sauce. Stir until the miso paste has dissolved completely. Bring to a very light boil then reduce heat to low and cook for 2-3 more minutes.

8Turn off the stove and add in the ramen noodles, baked tofu, and seared bok choy. Stir to combine and until the bok choy becomes slightly wilted.

9Top with fresh green onions before serving and serve in 2 or 3 bowls depending on desired portion size.

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