Vegan Ginger Ramen

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Made with a rich vegan broth, this tofu ramen bowl is a comforting soup for lunch or dinner.

Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, stovetop

2 Tbsp	Better Than Bouillon^® Seasoned Vegetable Base
2 Tbsp	soy sauce
2 Tbsp	mirin
2 Tbsp	miso paste
1 Tbsp	minced fresh ginger
2	cloves garlic, minced
4	pkg ramen noodles (spice packets discarded)
2 Tbsp	canola oil
12 oz	extra-firm tofu, cubed
8	baby bok choy, quartered
1 cup	matchstick carrots
½ cup	corn kernels, cooked
4	green onions, thinly sliced
4 tsp	toasted sesame seeds

1

In saucepan set over medium heat, combine 4 cups water, Seasoned Vegetable Base, soy sauce, mirin, miso paste, ginger and garlic; bring to boil. Reduce heat to medium-low; simmer for 10 minutes.
2

Meanwhile, cook ramen according to package directions. Heat oil in large skillet set over medium-high heat; cook tofu for 3 to 5 minutes or until browned all over. Transfer to bowl using slotted spoon. In same skillet, cook bok choy for 3 to 5 minutes or until tender-crisp.
3

Divide broth and noodles among 4 bowls. Top with bok choy, tofu, carrots, corn and green onions. Sprinkle with sesame seeds.

Tip: Add asparagus or chopped green beans to the soup if desired.

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