b'AWA P U H I N O O D L E B OW L veganMAKES4 servings SPECIAL EQUIPMENTjuicer, or blender with fine mesh strainerM A R I N A D E /Fresh ginger juice is the secret to the simple broth in the dish. Marinated tofu S A U C Eadds sweet/savory flavor, and crisp-tender vegetables add color and crunch.I N G R E D I E N T S ginger root We use fresh buckwheat ramen noodles, but you can substitute any noodle.2 cloves garlic1 Hawaiian chili2 Tbsp tamari M A R I N A D E / S A U C E D I R E C T I O N S Slice the tofu. Add all the sauce ingredients except the oil to the blender and blend on high until smooth. With the blender running on high, 2 Tbsp brown sugar slowly pour the vegetable oil in a thin stream into the mix to emulsify. When all the oil 2 Tbsp vegetable oil has been blended, reserve 1 tablespoon of sauce in a separate container and pour the rest over the tofu in a bowl or bag. Spread the sauce evenly over the tofu and let marinate N O O D L E B O W Lfor at least 15 minutes or overnight in the refrigerator.I N G R E D I E N T S2 Tbsp ginger juice N O O D L E B O W L D I R E C T I O N S In a medium pot, place the ginger juice, tamari, water, andc tamari black pepper. Stir and put the heat on high. Just as the mixture begins to boil, turn the heat down to medium. Add the kale, carrots, and broccoli to the pot in three separate 2 c water bunches. Place the marinated tofu in the center, cover and steam for 5-7 minutes.tsp black pepper1 block tofu, Separate the cooked ramen noodles into four bowls. When the carrots are soft (test with a cut into 12 slices fork), turn off the heat. Using the lid as a strainer, pour the broth slowly over the noodles, 1 lb. fresh ramen noodles trying not to disturb the contents too much. Place the tofu on the center of the noodles 2 c kale, chopped (easiest with tongs), then place the vegetables in three separate bunches around the noodles. 1 c carrots, thinly sliced Drizzle the reserved sauce over the top of each bowl and top with the mung bean sprouts.2 c broccoli,cut into bite-sized pieces c mung bean sprouts N O T E If you dont have a juicer, you can still make fresh ginger juice. Peel about4 inches of fresh ginger root and cut into small pieces. Place into a blender with just enough water to blend, and blend on high until smooth, stopping to scrape the sides and pack the ginger down as necessary. Scrape out the puree and push through a fine mesh strainer (a cheesecloth would also work) to get the juice. Subtract the amount of water used for blending from the broth water to avoid watering down the broth.80 winter'