Zesty Veggie Ramen

Ingredients:

- 1 package of fresh lo mein noodles
- Salt to taste

For stock:
- 32 oz container vegetable stock (no salt added)
- Olive oil- 2 TBsp (1 to cook veggies, 1 to cook tofu, )
- 1 small shallot, small dice
- 1-2 cloves of garlic, minced
- ½ inch ginger, peeled and grated
- 1-2 pieces kombu (seaweed)
- For vegetable mix
- 1 crown of broccoli- cut into small florets
- 2 carrots, sliced into thin rounds
- 1 lb block of tofu, drained and cut into ½” cubes
- 1-2 tbsp low sodium soy sauce
- 1 large bag of fresh spinach
- Hamama Zesty Salad Microgreen Seed Quilt for garnish
- Optional Sesame seeds for garnish

Instructions:

1. Prepare stock. Heat oil in a large pot/dutch oven on medium. Add in shallot, garlic, ginger, cook for 1 minute then pour in prepared stock +2 cups of water. Add sliced kombu. Cook until stock comes to a boil and reduce to a simmer on low heat for 30 mins.
2. While stock is simmering, in a smaller separate pot, wilt spinach with 1-2 TBSP of water. Remove any excess water and seat aside in a separate bowl.
3. Heat oil in a nonstick pan and add cubed tofu 1 batch at at time. Recommend 2 batches if cooking 1 lb. Add soy sauce for seasoning. Toss occasionally to make sure all sides are browned. Remove tofu and let dry on plate with paper towels to remove excess oil. 
4. In the same skillet as tofu was cooked in, add a little bit of oil and add the veggies with a pinch of salt. Cook for a few minutes until they are a bright color and remove from heat.
5. Ladle noodles, stock into bowls and top with cooked veggies and tofu. Garnish with sesame seeds and zesty salad microgreens. Enjoy!