5 Spice Tofu Ramen
When the weather starts to turn, one of my favorite things to make to settle in and get cozy is ramen. This ramen is far from authentic, and blends many different types of cuisines but man it is delicious! Quick and easy, this ramen features a 5-spiced tofu nugget that has flavors of anise, black pepper, fennel seeds, cinnamon and cloves. Pair that with fresh veggies and a creamy, spicy broth, and you've got the perfect fall meal.
- In a large soup pot, bring 2 cups water to a boil. Add the ramen noodles and spice packets and cook for 3-4 minutes.
- Meanwhile, heat olive oil in a saute pan over medium-high heat. Add the garlic and ginger, and saute for 30 seconds. Add in the shiitake mushrooms and cook for 5 minutes. Add baby corn and bok choy and continue to saute, stirring frequently, for 5-7 minutes.
- In your soup pot, add vegetable broth and soy sauce. Allow to keep boiling until your veggies are fully cooked. Add vegetable mixture to pot. Add coconut milk, sriracha, salt and pepper. Adjust seasonings to your desired taste. In the same saute pan, heat up the tofu nuggets for a few minutes. When they are cooked, add to the soup pot.
- Divide the ramen among bowls. You could add any additional toppings included sliced scallions, sesame seeds, or a soft boiled egg.