Healthy Vegan Ramen with Air-Fried Tofu

For the broth:

• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 1 fresh jalapeño, sliced
• 3 cups vegetable stock
• 2 tbsp miso paste
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp nutritional yeast
• 1 tbsp chili crisp (adjust to taste)

For the veggies:

• 1 cup Chinese/Napa cabbage, thinly sliced
• 1/2 cup edamame, shelled
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• ½ cup bamboo shoots

For the Tofu:

• 1 block tofu
• Soya sauce
• 1 tbsp black sesame seeds
• 1 tbsp sesame seeds
• 2 tbsp fresh cilantro, chopped

For the noodles:

• 8 oz ramen noodles

1. Prepare the tofu. Slice the tofu thinly and marinate with a splash of soy sauce for 10 minutes. Air fry the tofu at 375°F (190°C) for 12-15 minutes until golden and crisp. Set aside.
2. Make the broth. Heat sesame oil in a large pot over medium heat. Sauté ginger and jalapeño for 1-2 minutes until fragrant. Add the vegetable stock, miso paste, gochujang, chili sauce, rice vinegar, and nutritional yeast. Stir to combine and simmer for 10 minutes.
3. Cook the veggies. Add shiitake mushrooms, carrots, celery, and bamboo shoots to the simmering broth. Cook for 5-7 minutes. Toss in the Napa cabbage and edamame. Simmer for an additional 3-4 minutes until all the vegetables are tender but still vibrant.
4. Prepare the noodles. Cook the ramen noodles according to package instructions. Drain and set aside.
5. Assemble the ramen. Divide the cooked noodles between serving bowls. Ladle the hot broth and vegetables over the noodles.
6. Top each bowl with air-fried tofu slices, fresh jalapeño slices, black sesame seeds  and fresh cilantro. Serve and enjoy!