Page 26 - Vegan

Lunch

METHOD

1. Start by sauteing minced garlic, carrots, the white part of the green onions, mushrooms, Chinese
five spice, garlic powder, and onion powder together in a preheated medium saucepan with toasted
sesame seed oil (or water). Sauce until everything is soft and cooked through (approx. 5-7 minutes)

2. Add red cabbage, smoked tofu, tamari and ginger to sauteing vegetables and let saute for
approx. 5-7 minutes.

3. Add vegetable broth and bring to a simmer.

4. In a separate pot, cook ramen noodles according to package instructions. Remove from heat
when done. Add cooked noodles to broth along with the bok choy. Remove from heat and add 1
cup of hot water mixed with 2 tbsp miso soup. Stir well.

5. In a medium sized bowl, add the cooked ramen noodles. Add some broth on top and garnish with
chopped green onions, radish, and seaweed flakes and serve immediately.

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