Vegetarian Ramen

Serves 3

60 ml toban djan or chile-garlic sauce 

60 ml tahini 

3 vegetable bouillon cubes 

3 teaspoons Chinese rice wine 

2 teaspoons packed light brown sugar 

3 teaspoon black vinegar 

3 cups shredded napa cabbage 

1 block extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups) 

1 ½ cups cooked ramen or udon noodles (see Tip)

3 teaspoons toasted sesame seeds 

6 cups water 

3 Green onions

In a medium-sized soup pot, bring water to a boil and add bouillon cubes. Then add chile-bean sauce/toban djan (or chile-garlic sauce) and tahini, rice wine and brown sugar and vinegar. Bring to a boil. Add tofu and noodles, bring to a boil. Add cabbage. Allow cabbage to soften a bit, about 2 minutes.  

Ladle into bowls, top each with 1/2 teaspoon sesame seeds and green onions. 

Calories: 450 per serving