Ramen Broth:Add the vegetables you have readily available in your fridge and the rest of the broth ingredients to a large pot and bring to a boil. Let boil on high for 5 minutes. Reduce heat to medium, and continue to cook, uncovered, for 35-40 minutes.Either ladle or strain out some of the broth to a jar and save it for other recipes or later use.TIP:Make a vegetable soup out of the remaining veggies.Using an immersion blender, blend the remaining ingredients to form a pureed vegetable soup, ensuring no ingredients go to waste. You can add additional water for the desired thickness or texture of puree.Note:Pluck out your bay leaves before serving.Pan fry tofu with olive oil on medium heat until sides are crispy.Cook the Pad Thai noodle according to the package instructions.Pan fry the mushrooms over medium heat for 5 minutesAdd these ingredients to a medium size bowl. Then add 1 cup of the vegetable stock per serving. Topped it off with black sesame seeds, chopped fresh chives, a splash of sesame oil and soy sauce.

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seasonings :: 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) onion powder 1/2 teaspoon (2,5 ml) salt 1/2 teaspoon (2,5 ml) ground black pepper 1 tablespoon (15 ml) freshly grated ginger 2 tablespoons (30 ml) nutritional yeast 1/2 teaspoon (2,5 ml) allspice powder 1 tablespoon (15 ml) dried rosemary 3 bay leaves Ramen Bowl : 1/2 fresh bok choy cut in half 1/4 lb (100 g) organic tofu 4 tablespoons (60 ml) Irresistibles extra virgin olive oil (for pan frying tofu and mushrooms) 1/2 lb (100 g) Selection Pad Thai Noodles 1/4 lb (115 g) oyster mushrooms (cremini or other can be substituted - 4-5 small sized) 1 pinch black sesame seeds 2 sprigs chopped fresh Irresistibles chives 1 tablespoon (15 ml) sesame oil 1 teaspoon (15 ml) soy sauce variety of vegetables chopped (brocoli, cauliflower, carots, snow peas, mushrooms, onion, zucchini, etc.) 9 cups (2250 ml) water Extra: Selection freezer bags