Recipe Of The Week: Miso Ginger Ramen with Crispy Shiitake Mushrooms, Tofu & Bok Choy

This is such an easy weeknight dinner filled with cancer fighting goodness. It’s a myth I would love to bust about soy being bad for breast cancer. If it’s organic high quality miso paste, it actually holds so many nutrients that benefits including boosting immunity, digestion, and acts as a source of pro-biotics and anti-oxidants, all of which help prevent diseases such as cancer. I don’t like to overload on soy daily but now and then there is nothing wrong with enjoying it. And this broth is divine. I highly recommend making this quick dinner for yourself and your family. It’s also a great meal prep and keep in glass jars in the fridge. And you could even use my miracle broth to make it for even more nutrient packed goodness.

For the broth you will need:

8 cups (2 quarts) of either chicken bone broth, veggie broth or my miracle broth

1/3 cup miso paste

2 tbsp freshly grated ginger

1 can light coconut milk

3 tbsp unsweetened peanut butter (optional)

3 cloves garlic, crushed

2 tbsp tamari or soy sauce

Add it all together in to the pan and let it simmer away for 10 minutes or so while you work on the rest of your ingredients

For the mushrooms & tofu:

1 packet (or 1.5 cups) of sliced shiitake mushrooms (or mushrooms of choice)

½ a packet of organic extra firm tofu, diced in to chunks and patted dry.

2 tbsp sesame oil (or avocado oil), for the pan

1 tbsp tamari, soy sauce or coco aminos

Heat the oil in a frying pan over a medium heat. I love my non toxic @caraway frying pans. Use code CHLOESKITCHEN for 10% off!

Toss the mushrooms and tofu in together and toss until brown and crispy for about 8-10 minutes.

For the noodles & bok choy:

I grew my bok choy from my lettuce grow farm stand I’m totally obsessed with. It’s so easy to grow beautiful herbs, lettuces and produce and the best part is, it waters itself! Use my code CHLOESKITCHEN to order HERE for 10% off!

You can use either ramen noodles, miracle noodles, rice noodles or even zoodles!

Add 1 packet directly in to the broth the last 3-5 minutes of cooking depending on the cooking time on the packet of the noodles you are making.

Add in along with 2-4 baby bok choy for the last 5 minutes. Make sure to wash it thoroughly and, depending on the size, sliced in to quarters. Or alternatively you could break off the leaves individually and add as many as you like!

Place your noodles and broth in to a bowl, add over your crispy tofu, mushrooms and bok choy.

Sprinkle with diced scallions and sesame seeds.

Serve with chop sticks and and extra drizzle of chili crisp. I like this clean brand that is organic and seed oil free. HERE!