Category Soup & Salad
Mushroom Ramen with Bakes Tofu
Ingredient List
Ramen
6-8 cups Bone Broth
2 cups mixed mushrooms (i.e enoki, beech, shiitake, king trumpet and blue oyster)*
1 tbsp coconut or liquid aminos
¼ cup sliced green onion
1 tbsp or more fresh grated ginger
Sea salt
Pepper
1-2 cups rice vermicelli noodles or Shirataki noodles
Baby Bok Choy
1 bag Chinese baby bok choy, washed and patted dry
2 tsp avocado oil
Sea salt and pepper
Dash of coconut aminos and ginger (optional)
6-8 cups Bone Broth
2 cups mixed mushrooms (i.e enoki, beech, shiitake, king trumpet and blue oyster)*
1 tbsp coconut or liquid aminos
¼ cup sliced green onion
1 tbsp or more fresh grated ginger
Sea salt
Pepper
1-2 cups rice vermicelli noodles or Shirataki noodles
Baby Bok Choy
1 bag Chinese baby bok choy, washed and patted dry
2 tsp avocado oil
Sea salt and pepper
Dash of coconut aminos and ginger (optional)
Directions
- Prepare Bone Broth if making. Otherwise, combine 6-8 cups broth of choice along with remaining ramen ingredients (except noodles) in large stock pot. Bring to a boil and allow to simmer.
- Meanwhile, prepare baby bok choy. Combine all ingredients in a large bowl. Evenly spread on a parchment lined baking sheet. Place in a 350 degree preheated oven for 15 minutes or until slightly browned and wilted. Set aside.
- Prepare noodles in separate pot.
- Build Ramen bowl with a scoop of noodles, broth, bok choy and additional toppings (below)
Additional toppings: fresh cilantro, green onions, chicken, eggs, grass-fed beef or baked tofu, roasted baby bok choy, dash of sesame oil, sesame seeds and fresh squeezed lime.
*The best place to get a wide variety of mushrooms is at an Asian Market. If you do not have access, you can find some at your local grocery store or can use dried Asian Mushrooms.
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All
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian