Layla Kamlani, daughter of King Soba Noodle Culture founder Kim Kamlani, created this delicious ramen recipe that is sure to both warm and fill you up.
Dairy free, vegan, nut free
- 1/4 of a red cabbage
- Juice from 1 lemon, divided (approximately 3 tablespoons)
- 1 teaspoon coconut oil
- 2-inch piece of ginger
- 2 cloves garlic
- 1 red onion, thinly sliced
- 3 cups low-sodium, gluten-free vegetable stock, divided
- 1/2 ounce dried shiitake mushrooms
- 2 teaspoons gluten-free miso paste, divided
- 1 teaspoon low-sodium, gluten-free tamari soy sauce (optional)
- 1 teaspoon sesame oil
- 1 12-ounce package firm tofu
- 2 bok choy heads
- 2 noodle cakes of King Soba Black Rice Ramen
- 2 spring onions, chopped
- 1 red chili (optional)
Chop red cabbage and marinate in 2 tablespoons of lemon juice.
Heat a large pan and add coconut oil, then chopped ginger, garlic and onion.
Sauté until the onions are brown, about 5 minutes.
Add 1 cup of vegetable stock and stir. Make sure to scrape the bottom of the pan for extra flavor.
Add the rest of the vegetable stock and the dried mushrooms and bring to a boil.
Reduce heat. Simmer for at least an hour.
Add 1 1/2 teaspoons miso paste and taste. Add tamari soy sauce for more flavor if you’d like.
Chop tofu into pieces, add to a frying pan and fry in sesame oil until brown.
Mix 1/2 teaspoon of miso paste with 1 tablespoon lemon juice and brush onto the bok choy.
Grill or sauté for 2 minutes on each side.
Cook noodles according to package instructions and place in two bowls.
Strain the broth and pour over the noodles. Add the tofu, bok choy, cabbage and spring onions. Chop and add the chili if you like a bit of heat.
Calories: 710, Carbohydrates: 102g, Protein: 42g, Fat: 20g, Cholesterol: 0mg, Sodium: 1200mg, Fiber: 16g