Spicy Ramen Noodles
with Togarashi Tofu & Mushrooms
Inspired by Japanese mazemen ramen, this broth-less noodle dish has a rich, umami flavor. Togarashi, a Japanese spice blend with bird’s eye chiles, adds heat and dimension to crispy tofu. A spicy, savory tahini sauce complements earthy mushrooms and crisp-tender bok choy in this high-fiber, high-protein dinner.
Nutrition (per serving)
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INGREDIENTS
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 6 oz baby bok choy, trimmed and roughly chopped
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 2 tsp togarashi
- 2 tbsp tahini
- 1 tbsp white miso paste
- 1 tbsp Szechuan chile crisp starter
- 2 tsp low-sodium tamari
- 10 oz high fiber ramen noodles
- 1 scallion, trimmed and thinly sliced
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and a pinch of salt and pepper. Cook until mushrooms are softened and browned, 4 to 5 minutes. Add bok choy and cook until stems are tender, 3 to 5 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)
Heat same skillet with 2 tbsp vegetable oil over medium-high heat. Add tofu and cook until browned, 5 to 7 minutes. Add as much togarashi as you'd like, toss to combine, and set aside. (4-serving meal: use ¼ cup vegetable oil)
Whisk together tahini, miso, chile crisp, tamari, ½ cup warm water, and 2 tbsp vegetable oil in large bowl. (4-serving meal: use 1 cup water, ¼ cup vegetable oil)
Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles, add to bowl with sauce, and toss to combine.
Divide spicy ramen noodles between bowls and top with mushrooms, bok choy, and togarashi tofu. Sprinkle with scallion and serve. いただきます!
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