Ramen is a great food storage item and something to have on hand when you don't feel like making dinner. However, the same old flavors can get rather boring after awhile. I've begun jazzing up our ramen lately with fresh vegetables and tofu and it's a total game changer.
Miso Ramen w/ Baby Bok Choy & Shiitake Mushrooms
1 block of tofu
2 Tbsp. sesame oil
3 small baby bok choy, chopped into 1" pieces
4 cloves garlic, chopped
8 oz. shiitake mushrooms, sliced
1 Tbsp. white miso paste
1/3 c. soy sauce
3 c. water
3 pkg. ramen (throw the flavor packet away)
1. Prepare tofu as desired*, and set aside.
2. In a wok or large pan, heat sesame oil and saute the bottom portion of the baby bok choy until slightly tender.
3. Add garlic, the remaining baby bok choy, shiitake mushrooms, miso paste, and soy sauce. Continue cooking until mushrooms begin to get tender.
4. Add water and prepared tofu and bring to a low boil.
5. Place uncooked ramen into the water. Continue boiling until ramen is done, stirring occasionally and letting the ramen absorb the broth.
6. Top with black sesame seeds, cilantro (Chinese parsley) or green onion. Serve hot.
*I cut mine in strips and pan fry in oil until light browned. It can also be baked.