Vegetarian Homemade Ramen Bowls

Makes 4-6 servings
1 fave
Nutrition per serving    (USDA % daily values)
CAL
851
FAT
146%
CHOL
104%
SOD
144%
Uploaded by: Kelly A Side of Sweet

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Ingredients for 4 servings

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

200 g 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

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