Vegan Tofu Ramen in a Ginger-Soy Broth

• In a small microwave-safe bowl, combine sesame seeds, a drizzle of oil, a big pinch of salt, and chili flakes to taste. • Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set chili oil aside.

• Once water is boiling, add noodles to pot. Cook, stirring, until al dente, 2 minutes. • Drain, then toss noodles with a drizzle of oil. Reserve pot.

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), miso sauce concentrates, mushroom stock concentrates, soy sauce, and ¼ tsp salt (½ tsp for 4). Bring to a boil, then cover and reduce heat to low. • Let simmer until ready to serve.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu, a big pinch of salt, and pepper. Cook, stirring occasionally, until browned, 3-4 minutes. • Turn off heat; transfer tofu to a plate and drizzle with half the sesame oil (all for 4 servings). Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: Add a splash of water if carrots begin to brown too quickly.) Set aside until ready to serve. • Add spinach to pot with broth. Cook, stirring occasionally, until wilted, 1-2 minutes. Taste and season with salt if desired.