Vegetarian Ramen

4 tsp. dried minced garlic

1 Tbsp. sesame seeds

4 scallions

2 Tbsp, Tomato paste

1 Tbsp. soy sauce

1 1/2 tsp. Crushed red pepper flakes.

2 Tbsp. Sunflower oil

4 baby Bok Choy

1/2 Block tofu

1 2” piece of ginger

5 C. water

1 Package ramen noodles (approx. 20 oz.)

Heat the oil in a skillet. Add the scallions and saute for about 3 minutes. Add the garlic and sesame seeds and saute for another minute. Stir in the tomato paste, crushed red pepper, and soy sauce. Add the ginger cut into three pieces. Add 5 C. water and simmer for 10 minutes. Cook the noodles according to the package. Chop the Bok Choy in quarters lengthwise and the tofu in 1/2” cubes. Drain the noodles once cooked and add with the Bok Choy and tofu to the scallion mixture. Bring to a boil and turn the heat off and leave covered for 5 minutes. Makes 4 servings. Be sure not to get a piece of the ginger in a bowl.