Is This The Best Broth Ever Made?

Prep the Greens:

• Cut greens in half or quarters to avoid choking hazards.
• Rinse thoroughly, removing any dirt.
• Place greens in a bowl and cover with hot water.
• Let sit for a while to blanch.

Prep the Vegetables:

• Dice the onion.
• Trim and break apart the broccoli into bite-sized pieces.
• Rough dice the broccoli stem.
• Thinly slice the garlic (hand claw technique).

Prep the Tofu:

• Slice the tofu block in half.

Drain the Greens:

• Drain the blanched greens and set aside.

Sear the Tofu:

• Heat oil in a pan (cast iron recommended).
• Sear the tofu to form a skin, adding pork rub seasoning to each side.

Cook the Noodles:

• Boil water and pre-cook the ramen noodles until done.
• Strain and set aside.

Blister the Tomatoes:

• Add the cherry tomatoes to the hot pan used for tofu and blister them slightly.
• Set aside with the tofu.

Sauté Aromatics and Vegetables:

• Rinse the pan.
• Add plant-based butter to the pan and melt.
• Add the julienned onion and sliced garlic, sautéing until translucent.
• Add the broccoli and tomatoes.

Sear the Greens:

• Heat a little oil (sesame oil) in a separate pan.
• Sear the blanched greens until slightly browned and crispy.
• Season with a pinch of salt, black pepper, and black sesame seeds.

Prepare the Broth:

• Add the Two Rivers Lion's Mane Mushroom Broth to the pan with the sautéed aromatics and vegetables.
• Dilute with one box of water.
• Bring to a boil.

Assemble the Ramen:

• Run the pre-cooked noodles under hot water to loosen them.
• Place noodles in a bowl.
• Ladle the boiling broth and vegetables over the noodles.
• Arrange the seared tofu and sautéed greens on top.

Add Creaminess (Optional):

• Add oat milk butter (or olive oil) to the broth for extra richness.

Serve:

• Serve immediately and enjoy.