Vegane Ramen mit krossem Tofu

1. Heat 500 ml of water in a pot with miso and dashi and simmer gently for 10 minutes.
2. Meanwhile, wash the mushrooms and slice them along with the well-dried tofu, then season with salt. Wash the spring onions and chili, remove the core from the chili, and slice both into thin strips.
3. Heat oil in a pan. Fry the tofu and mushrooms until crispy, turning occasionally, and then set aside.
4. Prepare ramen noodles according to package instructions and drain.
5. Quarter the pak choi lengthwise and cut the sugar snap peas into strips.
6. Let the pak choi and sugar snap peas cook in the miso soup for about 5 minutes.
7. Divide the noodles between two bowls and add the miso soup, pak choi, and snow peas.
8. Top with tofu and mushroom slices and serve with chili and spring onions.

Guten Appetit!