Ingredients

The following ingredients have 6 Servings
  • 1 tbsp toasted sesame oil 3 green onions, sliced 3oz shiitake mushrooms, thinly sliced 5 cups shredded Napa cabbage 6 cups water 4 cups ramen broth (here we used this one), or vegetable broth 1 4-inch piece fresh turmeric root, peeled and grated 1 1.5-inch piece of ginger, peeled and grated 7oz enoki mushrooms, stems removed 1/3 cup soy sauce 3oz ramen noodles (here we used these, but you can use your favorite) Salt to taste (optional) For the toppings: 2 tsp toasted sesame oil, divided 6 baby bok choy, sliced in half 1/4 tsp salt or to taste 1 lb high protein super firm tofu, diced small 2 tsp soy sauce Chili garlic sauce to taste (optional) (here we used this one)

Instruction

  • Heat 1 tablespoon of sesame oil in a large soup pot. Add the sliced green onions and shiitake mushrooms and cook over medium high heat for about 3 minutes, stirring occasionally. Add the cabbage and continue cooking for 4 minutes, stirring occasionally
  • Add the water, broth, grated ginger and turmeric, enoki mushrooms and soy sauce. Bring to boil.  Add the noodles, reduce the heat to low, cover and simmer for 20 minutes
  • In the meantime, prepare the toppings. Heat one teaspoon of sesame oil in a large non stick skillet. Arrange the baby bok choy halves flat side down, add 1/4 teaspoon of salt and cook over medium high heat for 3 to 5 minutes, until the surface starts to brown. Turn them over and cook for another 2 minutes. Set aside until ready to use
  • Heat another teaspoon of sesame oil in the same skillet. Add the diced tofu and cook, tossing often, for 3-4 minutes or until it starts to brown. Add 2 teaspoons of soy sauce and cook for another minute
  • Serve the ramen hot in a large bowl, topped with the sauteed baby bok choy, tofu and a spoonful of chili garlic sauce