Spicy Miso Ramen with Tofu Crumbles

1. Cook ramen noodles according to package instructions

2. Blanch bok choy until tender

3. Chop the reserved green parts of the scallions for garnish

4. In a pot, place the miso or kombu stock and plant-based milk, and bring to a simmer.

5. Add 1/4 cup of spicy miso paste into a fine-mesh sieve and lower it into the simmering soup, then stir with a spoon to dissolve the paste.

6. Taste the soup and add more spicy miso paste if needed.

7. Serve the cooked ramen in bowls, pour over the soup, and top with tofu crumbles, blanched bok choy, a drizzle of togarashi oil, and chopped scallions.

Spicy miso paste

1. Blend all spicy miso paste ingredients until fine.

2. In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously.

3. Let cool completely and store in a jar.

Tofu crumbles

1. Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes.

2. Add 2 teaspoons oil, garlic, and ginger, and cook until lightly brown and dry.

3. Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil, then adjust taste as needed.

Togarashi oil

1. In a microwaveable safe bowl, add 2 cloves finely minced garlic and enough oil to cover.

2. Microwave for 2 minutes, stirring halfway through.

3. Remove and stir in 1 tablespoon Japanese seven spice, then set aside until ready to use.