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Healthy Ramen with Rice Noodles, Tofu and Veggies
HAPPY KITCHEN.ROCKS24Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams tofu (or 7 oz)
- 1 Tbsp. vegetable oil
- 4 Tbsp. gluten-free soy sauce (tamari)
- 1 tsp. sesame seeds (+ more to garnish)
- 2 tsp. hot sauce (or any sriracha)
- 6 Tbsp. miso paste (dark, gluten-free)
- 1 liter vegetable stock (or 4 cups)
- 500 mL unsweetened almond milk (or 2 cups)
- 60 grams dried shiitake mushrooms (or 2 oz, or mu-err mushrooms)
- 1 sheet kombu
- 2 Tbsp. mirin
- 3 cloves garlic
- 3 slices fresh ginger
- 1 hot pepper (small)
- 4 bok choy
- 4 eggs
- 100 grams rice noodles (or 3 1/2 oz)
- 2 carrots (medium-sized)
- 1/2 leek
- 1/3 red cabbage (Chinese, or napa cabbage)
- 1 lime (to serve)
- 4 green onions (to garnish, optional)
- 1 handful spinach
- 4 tsp. sesame oil (to serve)
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