Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice.
Let it bake for 15 minutes or so until crispy.
For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms.
Then add the stock and chicken seasoning.
Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy.
Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs.
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Hope you love this super cozy and uber-healthy ‘chicken’ ramen.
