Creamy Ramen

• 1 pack extra firm tofu

• 1/2 package of “Light Sweet Miso” from Whole Foods

• 4 cups of unsweetened almond milk

• 4 cups of vegetables broth

• 2 large carrots, diced

• 1/2 large white onion, diced

• 1 cup baby bell or crimini mushrooms, sliced

• 1-2 baby bok choy

• 6 oz ramen noodle

• Garlic and onion powder to taste

• Salt and pepper to taste

• 1 tbsp olive oil

Toppings

• Cilantro

• Green onions

• “Everything but the Bagel” seasoning (TJ’s)

• Chili powder

You will need: 1 large pot, oven tray

Preheat oven to 425 F. Dice tofu into 1/2 inch cubes, season with garlic and onion powder, salt, pepper and place on greased oven tray. Bake tofu for about 20 minutes. Dice onion, bok choy, carrots and mushrooms. Turn pot on medium-high and add olive oil to sautee your onion, carrots and mushroom for 5 minutes. Add miso paste to vegetables and mix well. Add almond milk and vegetable broth to pot until it boils and then turn down to a simmer. Add baby bok choy, ramen noodle, garlic powder, salt and pepper to taste. Simmer for another 5-7 minutes. Serve in bowl and add baked tofu and toppings to ramen.

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