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Ingredients
US|METRIC
2 SERVINGS
- 3 ramen noodles (bricks of vegan, I used gluten-free ones, you can see the brand in the video)
- 3 Tbsp. tahini
- 1/2 lemon (juiced)
- 1 1/2 Tbsp. tamari (or GF soy sauce)
- 4 cups vegetable broth (I used water + 1 heaping tbsp mushroom broth)
- 2 bulbs shanghai bok choy (cut into strips*)
- 1 cup tofu (puffed, balls, cut diagonally**)
- 1 cup spinach (you can omit this if you want to focus on the bok choy)
- green onion (either as a garnish, or you could use the diced whites at the beginning to flavour the broth, optional)
- kimchi (for topping)
- red cabbage (Thinly sliced, for garnish, optional)
- toasted sesame seeds (to garnish, optional)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol |
Sodium2690mg112% |
Potassium550mg16% |
Protein18g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A60% |
Vitamin C90% |
Calcium60% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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