Creamy Ramen

 Ingredients:

Tofu, seitan, or tempeh, sliced
soy sauce
chili oil

2 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon miso paste
4 cups vegetable stock
1/2 tablespoon peanut butter
1/2 tablespoon tahini
1 tablespoon soy sauce
sriracha, to taste
salt, to taste
1/4 cup cilantro, chopped

vegetable dumplings
bok choy
ramen noodles
1 green onion, sliced
black sesame seeds, toasted

Marinate tofu, seitan, or tempeh in soy sauce and chili oil.

Cook garlic and ginger in oil. Add miso paste and vegetable stock. Bring to a simmer and whisk in the peanut butter and tahini. Add soy sauce, sriracha, and water and salt as needed. Remove from heat and stir in lime juice and cilantro.

Meanwhile, boil the noodles, dumplings, and bok choy. Set aside.

Arrange by dividing noodles between bowls. Pour the broth over it and arrange the tofu, dumplings, and bok choy over it.

Sprinkle with green onion, sesame seeds, and chili oil.