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Creamy Tofu Ramen

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Creamy Tofu Ramen

with bok choy and tahini broth

Informations supplémentaires
30 min. | 618 kcal | easy | Family, Vegetarian | 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. Cook the ramen noodles for 60 seconds. Remove 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. Bon appétit!
1unitVegetable Broth Cube(s)
300gTofu
2unitGarlic Clove(s)
1unitGinger
15mlMiso Paste
1unitCilantro
30mlSoy Sauce
2unitGreen Onion(s)
60mlTahini Sauce
3unitBok 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