Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.
To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.
Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.
Add the Bok choy to the broth.
Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.
Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.
Servings 0