
Servings |
Yields 2 Servings
|
- 2 tablespoons of ketchup
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dashi granules dissolved in aof water
- 1 tablespoon of honey
- 1 tablespoon hoisin
- 10 ounces ramen noodles
- 1 teaspoon olive oil
- 2 cloves garlic chopped
- 2 teaspoons fresh ginger minced
- 1/2 yellow onion julienne
- 1/2 red bell pepper chopped
- 4 mushrooms sliced
- ¼ Cabbage chopped
- 8 in baby bok choy slicedhalf
- 4 ounces tofu cubed
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon smoked paprika
- 1 tablespoon miso paste
- 2 cups vegetable broth
- 1 green onion thinly sliced
- 2 tablespoons sesame seeds
- 2 teaspoons nori seaweed flakes
- 1 teaspoon Sriracha or chili garlic sauce
Ingredients
For the Yakisoba Sauce:
For the Ramen:
Optional Garnishes:
|
![]() |
- Mix all ingredients and whisk until fully incorporated.
- In a large oiled pan over medium heat sauté all the vegetables. When the cabbage starts to soften add the tofu. Cook until tofu has a nice golden brown color.
- Then add the noodles and yakisoba sauce to the pot. Evenly coat the noodles and tofu with the yakisoba sauce.
- Add the sesame oil, rice vinegar, smoked paprika, miso paste and vegetable broth. Bring to a boil and then reduce heat to let simmer and bring together all the flavors.
- Serve hot but not too hot! You can season with green onions, sesame seeds, nori seaweed flakes, Sriracha, chili garlic sauce or your own favorite toppings!