There is hardly anything better than a steaming hot bowl of creamyRamen, to warm up body and soul - and this vegan recipe hits the mark. It iswonderfully creamy, full of taste and has a pleasant sharpness. But not only that: this nutritious bowl is full ofSoup ingredientsThe oneStrengthen the immune systemand evenat thehelpcan. The star of the court is thatSmoked tofu,an excellentVegetable protein sourceWith little saturated fats. Protein keeps full, boosts the metabolism and supports muscle maintenance - all factors that promote fat loss. The fiber -rich noodles and the fresh vegetables ensure long -lasting saturation without cravings.
Crumble the tofu with your hands so that it resembles minced meat.
Heat the sesame oil in a pan, fry the garlic and ginger for 2–3 minutes. Add the tofu, season with soy sauce and Sriracha, continue fry for 5 minutes.
Cook the ramen noodles in boiling water for 1 to 2 minutes, rinse them cold and drain.
Blanch Pak Choi in the same pot for 2 to 3 minutes until it is tender, then rinse cold and set aside.
Heat chilli oil in a pan, fry shallots, garlic and Sichuan pepper for 3 to 4 minutes.
Stir in the Tahini, peanut butter, soy sauce and Sriracha, then stir in the soy milk and vegetable broth. Season with salt and chilli oil.
Spread the pasta in bowls, pour the soup over it, put tofu and Pak Choi on top, top with shallots and chilli oil.
