Informations supplémentaires
30 min.
|
618 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the ginger and the green onions. Cut the tofu into cubes. Separate the cilantro leaves from the stems. Cut the bok choy into pieces if they are large, or leave them whole if desired.
2. Make the broth
In a pot, add the garlic, the ginger, the bouillon cube, the tahini, the miso paste, half of the soy sauce and 3 2P | 5 3P cups of water. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes.
3. Cook the tofu
In a skillet over medium-high heat, add a drizzle of olive oil. Add the tofu, the maple syrup and the rest of the soy sauce. Cook 3-4 minutes on each side.
4. Cook the ramen
Bring a pot of water to a boil. Seperate the noodles with your hands then cook in the boiling water for 1 minute. Remove with tongs and reserve.
5. Cook the bok choy
In the same pot of boiling water, cook the bok choy 2-3 minutes. Drain and reserve.
6. Plate your dish
Serve the tofu with the bok choy, the ramen noodles and the broth. Garnish with the green onions and the cilantro leaves. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
1unitVegetable Broth Cube(s)
300gTofu
1unitGarlic Clove(s)
1unitGinger
15mlMiso Paste
0.5unitCilantro
30mlSoy Sauce
2unitGreen Onion(s)
60mlTahini Sauce
2unitBok Choy Shanghai
195gRamen Noodles
20mlMaple Syrup
What you need
Pot, pan, strainer.
618 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
26g
40%
cholesterol
59mg
20%
fiber
8g
32%
protein
30g
saturated
4g
20%
sodium
2341mg
98%
sugar
12g
trans
0g