Ramen Bowl

Ingredients

1 Tbl Sesame Oil

1/2 Tbl minced fresh ginger

1 clove minced garlic

1 carrot shaved or sliced thin

1/4 of a medium onion sliced thin

1 bunch baby bok choy chopped

1/4 cup dried or fresh shitake mushrooms

1 Tbl siracha

1 Tbl soy sauce

1 tsp chili paste

1 Tbl Miso

salt to taste

8 cups vegetable broth

1/2 cup of tofu previously cooked (pan fried or shallow fried)

1-2 blocks of ramen depending on your noodle preference

1 radish sliced thin

cilantro or fresh thai basil to garnish

In a sauce pot heat the sesame oil over medium heat and add onions and garlic and ginger and saute for 2-3 min add the vegetable broth, soy, siracha, chili paste and mushrooms and bring to a boil. Taste the broth and salt to your preference or add additional chili paste. Lower heat to a simmer and add the ramen. Once the noodles are the desired firmness, turn down the heat and add the bok choy, carrot and miso and stir to dissolve. Cook until bok choy turns bright green but keeps its crunch. Garnish with tofu radish fresh herbs and enjoy.