Ingredients
Scale
Servings: 2
- 60g bell peppers, thinly sliced
- 340g extra firm tofu
- 120g frozen edamame
- 150g bok choy
- 50g spinach
- 50g scallions, thinly sliced
- 1 Spicy Red Miso immi
Instructions
- Preheat oven to 425 F. Season bell peppers with olive oil, salt and pepper and roast until golden, about 5-7 minutes. Check on them occasionally to make sure they don’t burn.
- While bell peppers are roasting, add 2 cups of water to a small pot and bring to a boil over high heat. Add the spice packet along with tofu and bok choy, then lower the heat to medium. Cook for about 3 minutes.
- Then, add the edamame and noodles, and cook for 6 minutes. In the last minute of cook time, add the spinach.
- Assemble your ramen and top with the bok choy, tofu, edamame, roasted bell peppers, spinach and scallions. Enjoy!