Ginger-sesame tofu ramen bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Vegan wheat ramen noodles8 oz
• Super-firm tofu, drained16 oz
• Baby bok choy, quartered4 heads
• Sliced shiitake or cremini mushrooms8 oz
• Scallions4
• Fresh ginger2 tbsp
• Low-sodium vegetable broth6 cups
• Low-sodium soy sauce3 tbsp
• White miso paste3 tbsp
• Toasted sesame oil2 tsp
• Cornstarch2 tbsp
• Avocado or canola oil1 tbsp

How dinner comes together

1. 1

   Cut the tofu into 3/4-inch cubes, pat dry and toss with the cornstarch. Grate the ginger and slice the scallions, separating white and green parts.

2. 2

   Heat the neutral oil in the skillet over medium-high. Cook the tofu in one layer, turning every 2 minutes, until crisp and golden on at least three sides, 7–8 minutes.

3. 3

   Meanwhile, combine the broth, ginger, mushrooms, scallion whites and soy sauce in the pot. Bring to a boil, then simmer until the mushrooms are tender, 5 minutes.

4. 4

   Add the bok choy and noodles. Cook until the noodles are 1 minute shy of their package timing and the bok choy stems are crisp-tender, usually 3–4 minutes.

5. 5

   Put the miso in a bowl and whisk in 1 cup hot broth until smooth. Take the pot off the heat, then stir the miso mixture and sesame oil into the broth so the miso does not boil.

6. 6

   Divide noodles, vegetables and broth among bowls. Top with the crisp tofu and scallion greens; store tofu separately if saving any.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Sesame
• Soy
• Wheat

Equipment

• Large soup pot
• Large nonstick skillet
• Mixing bowl
• Tongs