• prep: 10 min
  • cook: 15 min
  • total: 25 min
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  • servings:
  • Ingredients

    • 2-3 bricks of vegan ramen noodles (I used gluten-free ones, you can see the brand in the video)
    • 3 tbsp tahini
    • 1/2 lemon, juiced
    • 1 1/2 tbsp tamari (or GF soy sauce)
    • 4 cups vegetable broth (I used water + 1 heaping tbsp mushroom broth)
    • 2 large bulbs of Shanghai bok choy, cut into strips*
    • 1 cup of puffed tofu balls, cut diagonally**
    • 1 cup spinach (you can omit this if you want to focus on the bok choy)
    • Optional:
    • Green onion (either as a garnish, or you could use the diced whites at the beginning to flavour the broth)
    • Kimchi for topping
    • Thinly sliced red cabbage for garnish
    • Toasted sesame seeds to garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 0 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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