Vegetarian Ramen with Sweet Potatoes and Tofu

• 1 onion, thinly sliced

• 4 Tbs vegetable oii, divided

• 3 cloves garlic, minced

• 2 Tbs. minced fresh ginger

• 1 lb sweet potatoes, peeled and diced 1” thick

• 4 cups vegetable stock

• 2 Tbs. white miso paste

• 1/3 cup soy sauce

• 4 Tbs. rice vinegar

• 1 Tbs sesame oil

• 2 cups leafy greens, such as kale or chard

• 1/2 lb tofu sliced about 1/2” thick

• Serve with cooked ramen noodles, jammy egg, fried shallots, and herbs.

In a large Dutch oven over medium heat add the onion and vegetable oil and cook for 4 to 6 minutes or until the onion is osft and transparent. Add the garlic, ginger, and miso and cook for another 30 seconds stirring well.

Add the sweet potatoes, vegetable stock, soy sauce, vinegar, and sesame oil. Cook for medium heat for 20 minutes or until the sweet potato is very soft.

While the sweet potato cooks, warm the remaining oil in a non stick pan. Gently fry the tofu until golden brown for about 4 to 6 minutes, flipping halfway through.

Transfer the sweet potato mixture to a blender and blend until smooth Return the broth to the pot and add the greens. Cook until greens are soft.

Assemble the dish by placing a large laddle of the broth in a bowl. Top with tofu, ramen noodles, eggs, fried shallots, and herbs.

Serve immedaitely