4 to 6 cups of water
1 tbs. Almond Butter
6 Garlic Cloves smashed
1 Chunk Ginger for broth
2 Tbs Eden Hacho Miso
1 package Hodo Soya Tofu or Wildwood sliced into 1/4 inch slabs
2 cups Shitake Mushrooms
Mirin* Japanese Wine
Tamari
Chives to garnish
Ramen Noodles* Found these healthy Pad Thai Noodles that were perfect!
Heat water to a boil, add the garlic and ginger, miso and simmer for 20 minutes. Remove the garlic and ginger chunks. Add more miso if needed for taste, add the almond butter.
Tofu~ Add sesame oil to iron pan, garlic clove sliced, brown lightly both sides, on second side and high heat add Mirin until it flames up, flip and simmer, add Tamari Sauce until nicely glazed on both sides.
Shitake Mushrooms ~ the same as for the tofu. Sauté in sesame oil, flame up with Mirin, and then glaze with splash of Tamari.
Bok Choy, slice nicely and boil until a light green tender but not overcooked. Once you cook veggies a lot you can eye the color for doneness. 🙂
Noodles ~ Cook according to package.
Arrange in bowl with noodles, mushrooms, bok choy, tofu steaks, garnish with black sesame seeds, chives.
Since finding such inspiring accounts of food bloggers on Instagram such as the beautiful Earthfawn, who inspired this dish, have found myself diving into recipes more than activism. And wondering which is more effective? I do know that creating food is nourishing for your soul, especially making it beautiful like art. And then that nourishment is shared with everyone and inspires.
We shall see what direction I end up going, have been doing animal rights so long, and just now worrying that the stress may have ill consequences, so at least taking a break for now, and enjoying posting and most of all following wonderful, gorgeous food photos and recipes, such as Earthfawn and so many more.
Please join us on Instagram, my account for food is Karenna Love. Vegan Green Planet is activism. Much Love your way. Let’s move the planet forward with inpsiration to plant foods. <3
