Tonkatsu Ramen Bowl

local_grocery_store Ingredients

• 4 cups chicken stock
• 2 tbsp soy sauce
• 2 tbsp miso paste
• 1 cup sliced shiitake mushrooms
• 2 heads of baby bok choy, chopped
• 3 green onions, sliced
• 1 block of firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 8 oz noodles of choice

restaurant_menu Method

1. 1.In a large pot, bring the chicken stock to a boil. Add the soy sauce and miso paste and stir until combined.
2. 2.Add the sliced mushrooms, bok choy, and green onions to the pot and simmer for 10 minutes.
3. 3.In a separate bowl, whisk together the soy sauce, grated ginger, sesame oil, and cornstarch. Add the cubed tofu and toss to coat.
4. 4.Heat a large skillet over medium-high heat. Add the marinated tofu and cook until crispy and browned on all sides.
5. 5.Cook the noodles according to package instructions.
6. 6.To serve, divide the noodles between 4 bowls. Ladle the soup over the noodles and top with the crispy tofu.

lightbulb_outline Tips

• chevron_rightFeel free to add any additional veggies or protein of your choice.
• chevron_rightFor a spicier soup, add some sriracha or chili oil to taste.