PREP/COOK TIME: No More Than 20 Minutes
Makes 2 Servings

INGREDIENTS 

2 Packages – Top Ramen, Chicken Flavored

4 to 5 Cloves – Garlic, Peeled and Halved

1 Qt – Low-Sodium Chicken Broth

1 Tsp – Coarse Black Pepper

2 Tbs – Vegetable Oil

3 Tbs – Kikkoman Naturally Brewed Soy Sauce

½ Lb – Extra Firm Tofu, Cut Roughly Into 1/8” Thick Slices

1 Lb (About 3 Heads) – Baby Bok Choy, Washed, Trimmed and Roughly Chopped

2 Tsp – Crushed Red Pepper, Plus Some for Garnish

1 Tsp – Sesame Oil, for Garnish

3 Tbs – Dry-Roasted Peanuts, Unsalted, Crushed Roughly

THE NITTY GRITTY

In a large saucepan, bring chicken broth, garlic, black pepper and 2 tbs of soy sauce to a rapid simmer at medium high heat. Cover and reduce heat to low; allowing garlic to macerate (at least ten minutes).

Meanwhile, in a 12” non-stick pan, sear tofu in 1 Tbs Vegetable Oil and 1 Tbs soy sauce at high heat for about 2 – 3 minutes each side, or till golden brown.

Transfer tofu to a plate and, in the same pan, sear bok choy in another tablespoon of oil and 1 Tsp Crushed Red Pepper. Return broth to medium high heat; bringing to a boil.

Add in ‘Purina student chow’ and cook for about 2 minutes, or till noodles have softened.

Combine tofu and bok choy to pot of noodles and let steep in the hot broth for about a minute before serving.

Garnish with chopped peanuts, sesame oil and more crushed red pepper. I love adding a fried egg. The yolk melding with the broth is a poem.

NOVEMBER 28, 2018