A creamy, nutty Japanese-style ramen featuring a rich sesame-soy broth and savory crumbled tofu topping.
Crumble the tofu and sauté in a pan with a splash of soy sauce until golden and crispy.
Whisk the tahini, miso paste, and remaining soy sauce in a bowl to create a smooth paste.
Heat the vegetable stock to 95°C and stir in the tahini-miso paste until fully incorporated.
Blanch the bok choy in boiling water for 2 minutes and drain.
Cook the ramen noodles according to package instructions, then drain well.
Divide the noodles into bowls and pour the hot sesame broth over them.
Top with the crispy tofu, blanched bok choy, and chopped spring onions.
Drizzle with chili oil for adults and sprinkle with sesame seeds.
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