Ramen (WFPBNO)

I made this soup yesterday. I didn't think too much about it and only took the one picture before we dove in. Man, what a mistake, this is delicious and I will make it again so I can get the step by step pictures. But it was so good I didn't want to make ya'll wait on the recipe. So here it is with only the one picture. When I make it again (soon) I'll add the other pics. Stay well and warm! Makes 3 large servings.

• 1 tub extra firm tofu, pressed
• salt
• black pepper
• 3 medium cloves garlic, minced
• 4 cups vegetable broth, low or no sodium
• 1 brick Lotus Foods Millet and Rice ramen
• 2 tablespoons low-sodium soy sauce
• 1/2 tablespoon Gochujang, if  you don't like heat leave it out
• 1 dried Arbol chili, cut in half and shake out seeds, if  you don't like heat leave it out
• 2 baby bok choy, sliced
• 1/2 cup mushrooms, thinly sliced
• scallions, sliced for garnish

Preheat oven to 400F. Cover baking sheet with parchment paper. Cut tofu into bite sized pieces. Sprinkle tofu with salt and pepper. Bake fir 10 minutes, turn and bake another 10.

While the tofu is baking, heat the broth in a soup pot and add the rest of the ingredients, except scallions. Simmer, covered while tofu cooks.

Once tofu is done add to soup pot. Stir and serve, garnished with scallions.

I had the leftovers today for lunch and the noodles were pretty soft from sitting in the broth, but it was still delicious!