Lion’s Mane Ramen with Seared Tofu and Greens

Serves 2

Ingredients

• 1 block extra firm tofu, halved
• Store-bought seasoning rub 
• Oil and sesame oil
• 2 packs ramen noodles (any brand, or gluten-free)
• 1 bunch mixed greens (collard, mustard, turnip)
• 1/2 bag baby bok choy, halved or quartered
• 1 head broccoli, bite-size
• 1 onion, julienned
• 3 garlic cloves, thinly sliced
• 1 handful cherry tomatoes
• 1 tbsp plant-based butter, plus more to finish
• 1 box Two River Lion’s Mane Mushroom Broth
• 1 box water
• Salt, black pepper, black sesame seeds

Method

1. Cover greens and bok choy with boiling water. Let sit until cool, then drain.
2. Sear tofu in a little oil, seasoning both sides with the rub. Set aside and slice.
3. Cook noodles and drain.
4. Blister tomatoes in the tofu pan.
5. In a pot, melt butter and sauté onion and garlic until translucent. Add broccoli and tomatoes.
6. Add broth and an equal amount of water. Bring to a boil.
7. Sear greens in sesame oil with salt, pepper, and sesame seeds.
8. Divide noodles into bowls. Top with greens and tofu. Ladle boiling broth over and finish with a little butter.