This ramen noodle soup features a creamy broth made with tahini and soy sauce, combined with mushrooms, ramen noodles, bok choy, carrots, and crispy tofu. It’s the perfect cozy dinner for fall.
1: Preheat oven to 400F.
2: Slice the green onions, peel and mince the garlic cloves, slice the mushrooms, and chop the carrot into thin matchsticks.
3: Cut tofu into slices about 1/4 inch thick, then cut each slice into 2 triangles.
4: In a bowl, mix tofu slices with 1 tbsp flour, 1 tbsp soy sauce, and 1/2 tbsp olive oil. Place on a lined baking sheet and bake for 20 minutes, flipping halfway.
5: Prepare the tahini broth in a shallow bowl with tahini, 2 tbsp soy sauce, rice vinegar, and sweet chili sauce.
6: In a non-stick frying pan on medium heat, add 1/2 tbsp olive oil, minced garlic, and half of the green onions. Fry for a couple of minutes, then add mushrooms.
7: Bring a pot of water to a boil to cook the noodles.
8: Once mushrooms have cooked down, add veg stock and reduce heat to medium-low. After a couple of minutes, add tahini broth and stir until dissolved.
9: Cook and drain ramen noodles according to package directions.
10: Add bok choy to the pot with noodles for 1 minute in boiling water.
11: Remove bok choy from water and chop into bite-sized pieces.
12: Assemble bowls by adding mushroom broth, noodles, bok choy, carrot sticks, tofu, green onions, and garnish with sesame seeds.
