Sushi-Inspired Tofu and Chicken Ramen

1In a pot, bring the chicken broth (4 cups) to a simmer over medium heat. Add the soy sauce (2 tablespoons), miso paste (1 tablespoon), sesame oil (1 teaspoon), ginger (1 teaspoon), and garlic (1 clove), stirring until the miso is dissolved.

2Add the sliced chicken breast (200 g) to the broth and cook for about 5-7 minutes, or until the chicken is cooked through. Remove the chicken and set aside.

3In the same broth, add the cubed tofu and shiitake mushrooms (1 cup). Cook for 3-4 minutes until the mushrooms are tender.

4Meanwhile, cook the ramen noodles (200 g) according to package instructions in a separate pot. Drain and set aside.

5Once the tofu and mushrooms are cooked, return the chicken to the pot along with the chopped bok choy (1 cup). Cook for an additional 2-3 minutes until the bok choy (1 cup) is wilted.

6In serving bowls, place a portion of ramen noodles (200 g), then ladle the hot broth with chicken, tofu, mushrooms, and bok choy (1 cup) over the noodles.

7Garnish with sliced green onions, (2) shredded nori (1 tablespoon), and sesame seeds (1 tablespoon). Season with salt and pepper to taste.