NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Shelled edamame

1 oz Soba noodles

2 cup Low-sodium vegetable broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

PREPARATION

• 1

  Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat.

• 3

  Add the tofu cubes to the pot and sear until they are golden brown and crispy on all sides.

• 4

  Remove the tofu from the pot and set it aside on a plate.

• 5

  In the same pot, add the minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant.

• 6

  Pour in the vegetable broth and tamari, bringing the liquid to a gentle simmer.

• 7

  Add the soba noodles to the broth and cook for 4 minutes or until just tender.

• 8

  Stir in the baby bok choy, sliced shiitake mushrooms, and shelled edamame.

• 9

  Simmer for an additional 2-3 minutes until the vegetables are tender-crisp.

• 10

  Return the seared tofu to the pot and season the broth with sea salt.

• 11

  Ladle the ramen into a large bowl and garnish with thinly sliced green onions.