Name: Spicy Miso Sesame Ramen
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1.5 tbsp sesame seed paste; 1 tbsp white miso paste; 2 tsp doubanjiang; 0.25 cup almond milk (unsweetened); 1 tbsp vegetable oil; 1 null shallot (medium, minced); 2 null garlic cloves (minced); 0.5 tsp ginger (grated fresh); 1.8 oz shiitake mushrooms (sliced); 2 cup vegetable broth; 4 head baby bok choy (halved); 5.3 oz tofu (fried puffs); 1 tsp toasted sesame oil; 13 oz udon noodles (fresh); 0.25 quantity carrots (julienned); 0.5 cup bean sprouts (fresh); null null chili oil (crisp); null null spring onion (sliced green); null null black sesame seeds (toasted)

Instructions

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1

In a small bowl, mix the sesame seed paste (1.5 tbsp), white miso paste (1 tbsp), doubanjiang (2 tsp), and unsweetened almond milk (0.25 cup).
2

Drizzle the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. When hot, add the shallot (1), cloves (2 garlic), ginger (0.5 tsp), and shiitake mushrooms (1.8 oz) and cook for 5-7 minutes.
3

Add the vegetable broth (2 cups) and miso mixture to the pot. Bring to a boil, reduce to a simmer, and cook uncovered for 5-7 minutes.
4

In the last 30 seconds add baby bok choy (4 heads), tofu (5.3 oz), and toasted sesame oil (1 tsp).
5

Meanwhile, cook the udon noodles (13 oz) separately for 30 seconds, or according to the package instruction. Drain and add to the bowls.
6

Pour the soup over the noodles and garnish with desired toppings such as carrots (0.25) and bean sprouts (0.5 cup). Enjoy!