Vegetarian Homemade Ramen Bowls

Vegetarian Homemade Ramen Bowls – made with tofu and packed with veggies

For the Sesame Tare:
1 c. sesame seeds, toasted
2 T. of soy sauce or tamari
¼ c. sugar
⅓ c. chili oil
½ c. sesame paste or peanut butter
1 inch piece of ginger, peeled and roughly chopped
1 spring onion, thinly sliced

For the Broth:
8 c. boiling water
1 oz. dried porcini mushrooms
1 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 T. of miso (I used red)
2 T. soy sauce or tamari
2 c. vegetable broth
3 cloves garlic, minced
1½ inch piece of fresh ginger, sliced

For the bamboo
200g canned and drained bamboo
1 tsp. sesame oil
1 T. soy sauce
2½ tsp. sugar
Pinch or two of chili flakes, to taste

For the tofu:
8 oz. extra-firm tofu, thinly sliced
1 T. sesame oil

For the fixings:
8 ounces ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)
4 large eggs, soft boiled and gently peeled
3-4 green onions, thinly sliced
Handful of bean sprouts, blanched
4-6 baby bok choy, sliced in half and blanched

View the full recipe at A Side of Sweet →