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Medium dice sweet potato and steam for 7-10 minutes or until tender. Alternatively, you can cook them in the microwave in a microwave-safe container, covered, for 5 minutes or until tender.
Heat up 1/2 tsp oil in a large pot over medium-low heat, and sauté garlic and spring onion until slightly browned.
Add cooked sweet potato along with the rest of the stock ingredients to the pot and bring to a simmer. Let simmer for 5 minutes.
Discard the spring onions and transfer everything else to a blender. Blend until smooth. If the consistency is too thick, thin it out with a splash of vegetable stock or water.
Taste and adjust seasoning if necessary, according to your preference.
Cut bok choi into halves lengthwise.
Slice shiitake mushrooms.
Cut tofu into halves.
In a non-stick skillet, heat up 1/2 tsp sesame oil. Add sliced shiitake mushrooms and tamari and sauté until golden brown. Remove from heat and set aside.
Sear tofu slices in the same skillet for 1 minute on each side. Remove from heat and set aside.
Bring a big pot of water to a boil. Add bok choi and corn kernels and cook until desired doneness. Drain and set aside.
Cook ramen noodles according to instructions on package. You can use the same pot of water used to cook the bok choi and corn.
Assemble by putting half of the ramen and stock into each serving bowl and topping with bok choi, corn, shiitake mushrooms and tofu. Finish off with chopped fresh spring onions and sesame seeds. Enjoy!