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Cook the ramen noodles according to package instructions.
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Drain and set aside. Keep separate from the soup until just before serving.
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Heat a large non-stick pot over medium-high heat.
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Reduce heat to medium.
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Add 1 Tablespoon of oil and sauté cubed tofu.
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Set sautéed tofu aside on a paper towel covered plate.
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Add 1 Tablespoon of oil to the pot. Add onions and sliced lotus root (if using) to pot and sauté for 5 minutes until starting to soften.
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Add the mushroom and sauté for 2-3 minutes.
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Add garlic and ginger and stir until just fragrant – no more than 30 seconds.
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Add chili sauce, vegan oyster sauce (if using), low sodium soy sauce, rice vinegar, vegetable broth, water, and baby bok choy.
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Stir to combine.
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Bring to a simmer, and simmer for 10 minutes.
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Place a serving of noodles in a bowl and then pour the soup over them.
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Top with green onions, sesame seeds, and enoki mushrooms.