Crispy Seitan & Miso-Glazed Mushroom Ramen with Charred Bok Choy

Ingredients

• 150 g seitan, cut into thin strips
• 100 g ramen noodles (alkaline or wheat), uncooked
• 100 g shiitake mushrooms, sliced
• 150 g bok choy, halved lengthwise
• 2 tbsp white miso paste, dissolved in warm broth
• 1.5 cups vegetable broth, low-sodium
• 0.25 cup coconut milk, full-fat
• 1 tbsp tamari or soy sauce, gluten-free option available
• 1.5 tsp sesame oil, divided
• 0.5 tsp rice vinegar
• 1 tsp ginger, minced fresh
• 2 cloves garlic, minced
• 1 tbsp green onion, chopped, for garnish
• 1 tsp sesame seeds, white and/or black, for garnish
• 1 sheet nori strips, torn, for garnish

Instructions

1. 1

   Heat 1 tsp sesame oil in a large skillet over medium-high heat. Pan-fry seitan strips 3-4 minutes per side until golden and crispy. Set aside.

2. 2

   In the same skillet, add mushroom slices and sauté 4-5 minutes until golden. Add minced garlic and ginger, cook 1 minute. Set aside.