Spicy Miso Veggie Ramen

Instructions

1. 1

   Bring the vegetable broth to a gentle simmer in a large pot over medium heat.

2. 2

   Add the minced garlic and grated ginger to the broth and simmer for 2 minutes to infuse the flavors.

3. 3

   Stir in the white miso paste and soy sauce until fully dissolved.

4. 4

   Add the shiitake mushrooms and cook for 3-4 minutes until they begin to soften.

5. 5

   Add the bok choy and corn kernels, and simmer for another 2-3 minutes.

6. 6

   Meanwhile, cook the whole wheat ramen noodles according to package instructions. Drain and set aside.

7. 7

   Cut the extra-firm tofu into cubes. Heat the chili oil in a non-stick pan over medium-high heat and pan-fry the tofu cubes until golden on all sides, about 3-4 minutes.

8. 8

   To assemble, divide the cooked noodles between serving bowls. Ladle the hot miso broth and vegetables over the noodles.

9. 9

   Top each bowl with the pan-fried tofu and drizzle with extra chili oil if desired.

10. 10

    Serve immediately and enjoy your Spicy Miso Veggie Ramen!