Serves a Party of 2
As the colder months are upon us now and most of us are ready to spread the love through the holidays, I always find that this is the time of year where people including myself spend more time at home preparing warm and cozier meals for ourselves and loved ones. Whether you are preparing something for a comfy night or you are trying to impress some guests with an authentic and healthy dish, this veggie packed ramen dinner is an option you will not be disappointed with. Not only does it burst your dinner table with the most beautiful colors, it sets up success for anyone who is trying to be more health conscious in the time of year where we all want to hibernate and eat everything in sight.
Between the nutritious steamed bok choy, liquid aminos, pan fried tofu and the abundance of veggies that go along with this dish, it is a complete bang-for-your-buck when it comes to a delicious and guilt-free dinner. The flavors that pop in this recipe will have you and whoever you are cooking for drooling all over the place and will have your house smelling like a Veggie Ramen dream.
Ingredients for the Ramen:
- 10oz of Ramen Noodles (or one pack of Lotus Foods brand)
- 4 Cups of Vegetable Broth
- 1 Tablespoon of Avocado Oil
- 3 Tablespoons of Liquid Aminos
- 4 Tablespoons of Tahini
- 4-6 Cloves of Freshly Minced Garlic
- 4-6 Green Onions (white portions chopped separately)
- About 2 tablespoons of Fresh Ginger
- 1 Cup of Chopped Carrots
- 2 Cups of Broccoli
- 1 Cup of Yellow Corn
- 4 Pieces of Bok Choy
- 1/2 Cup of Crispy Onions (store bought or homemade)
- 1 Tablespoon of Sesame Seeds
- 1 Tablespoon of Dried Thyme
To get started, heat up a large/deep saucepan with 1 tablespoon of avocado oil.
Prep your veggies by first mincing the white portions of the green onions. For the ginger, scrape off the skin and mince, and do the same for the garlic.
Toss the onions, ginger, and garlic into the saucepan and allow them to sauté for up to 4 minutes.
When your 4 minutes is up, go ahead and add in the liquid aminos, veggie broth, tahini, dried thyme and a pinch of salt followed by the chopped carrots and broccoli.
Give it all a good stir and allow the mixture to simmer for a good 10 minutes while you begin to prepare the ramen noodles and tofu.
As for the ramen noodles, bok choy, and yellow corn, I like to cook these last as they are the easiest part of the meal.
For the noodles, bring up to 8 cups of water to a rapid boil and cooked the noodles until tender.
For the bok choy, add a cup of water to a pot and steam the bok choy for just a few minutes – you want to be sure not to over cook.
As for the corn, add the corn to some water on medium heat until tender.
Finally, plate up this dish by adding your ramen noodles to a bowl, pour over the veggie broth mixture, spread the tofu down the middle, followed by the bok choy on one side and the yellow corn on the other.
Sprinkle the crispy onions and sliced green portions of the green onions all over the top and dig the heck in!
Ingredients for the Pan Fried Tofu:
- 8oz of Extra Firm Tofu
- 3 Tablepoons of Avocado Oil
- 1/3 Cup of Liquid Aminos
- 2 Teaspoons of Tapioca Flour (or corn starch)
- 1 Teaspoon of Dried Dill Weed
- 1/2 Teaspoon of Pepper
For the pan fried tofu, heat up the other 3 tablespoons of avocado oil in a medium saucepan on medium-high heat.
In a bowl, mix together some addition liquid aminos, tapioca flour, dried dill weed, and pepper.
Slice your tofu into slim squares and drop them into the bowl ensuring every piece becomes soaked in the marinade.
Add the soaked tofu to the saucepan and let it cook about 10 minutes on each side or until you see the edges become crispy.
Plant Sugar Kitchen 