Carrot-Noodle Vegetarian Ramen

• Produce

  • 3 Bok choy, bulbs
  • 8 Broccolini florets
  • 3 Carrots
  • 1 Chives
  • 3 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 heaping cup Shiitake mushrooms
  • 1/2 Yellow onion

• Refrigerated

  • 1 Eggs, soft
  • 1 block Tofu, super firm

• Canned Goods

  • 6 cups Vegetable broth

• Condiments

  • 1 tsp Garlic chili sauce
  • 1 tbsp Maple syrup
  • 1 tbsp Miso paste

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 1 Cashews, roasted & salted

• Other

  • ¼ cup liquid aminos (sub soy sauce

Found on brewinghappiness.com

Description

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• ½ yellow onion, sliced
• 6 cups vegetable broth
• 3 carrots, washed and julienned (or spiralized)
• 1 heaping cup shiitake mushrooms, diced
• 8 broccolini florets, trimmed
• ¼ cup liquid aminos (sub soy sauce)
• 1 tablespoon miso paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon garlic chili sauce (sub sriracha)
• 1 teaspoon apple cider vinegar
• 3 bok choy bulbs, trimmed
• 1 block super firm tofu
• 1 tablespoon olive oil
• Soft boiled eggs (optional)
• Cashews, roasted & salted
• Chives, diced

Directions

• In a large soup pot or dutch oven over medium-low heat with 1 tablespoon olive oil, minced garlic, grated ginger and yellow onion. Sauté for 5-7 minutes, or until the onions are translucent and slightly browned.
• Add in vegetable broth, carrots, shiitake mushrooms, broccolini florets, liquid aminos, miso paste, sesame oil, maple syrup, garlic chili sauce, and apple cider vinegar. Bring heat up to medium-high until simmering. Once simmering, reduce heat to medium-low and cook for 30 minutes.
• While your soup is cooking, remove your tofu from its package and using a dry cloth or a stack of paper towels, press down on the tofu, draining some of the water inside. Cut your tofu into 1 cubes and press the tofu again, to drain more water.
• Heat a skillet over medium heat with 1 tablespoon olive oil and toss in your tofu. Continually toss your tofu for 7-10 minutes, or until each side is golden brown. Take off heat and set aside.
• When your soup pot has 3-5 minutes left to cook, add in your bok choy leaves and tofu. Stir the pot, and allow to finish cooking.
• When the 30 minutes is up, spoon your soup into bowls and top with soft boiled eggs (optional), cashews, and chives.
• EAT UP!