Broth :In a large heavy-bottomed saucepan, heat oil over high heat. Add onions, garlic, tomatoes and 2 orange quarters and for 7 minutes until caramelized, stir often.Deglaze with 4 cups (1 L) of the broth, scraping the bottom with a wooden spoon. Add cashews, tamari sauce and ginger and bring to a boil. Reduce heat and simmer for 25 minutes covered. Remove orange quarters.Transfer the broth to a blender and purée until smooth. Return to saucepan, add the other 4 cups (1L) of broth and simmer over very low heat. Add sriracha sauce and mushrooms at the last minute.Tofu Katsu :In a deep dish, beat the egg with the curry powder.In a second deep dish, add the breadcrumbs and salt. Season with pepper and mix.Dip the 8 tofu slices in the egg mixture, drain slightly and coat with breadcrumbs, pressing well. Set aside on a plate.In a large non-stick skillet, heat oil over medium-high heat and brown tofu slices; 2 to 3 minutes per side. Set aside on a plate lined with paper towels.Assembly :In a large pot of boiling salted water, cook the ramen noodles according to package’s directions.Divide the noodles among large bowls and gently pour broth over. Garnish with tofu slices, soft-boiled eggs, green onions, orange quarters and a drizzle of toasted sesame oil.*Good to know: The broth can be prepared in advance and frozen.Source : K pour Katrine

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Broth : 1/4 cup (60 mL) vegetable oil 2 medium onions peeled and halved 5 cloves garlic, peeled 2 Italian tomatoes, couut in half 1/2 orange, washed and cut in half 4 cups (1 L) vegetable broth + 4 cups(1L) 3/4 cup (180 mL) unsalted cashews 1/4 cup (60 mL) tamari sauce 1 tablespoon (15 mL) finely grated fresh ginger 1 tablespoon (15 mL) Sriracha sauce 125 g shiitake mushrooms, chopped Tofu katsu : 1 egg, beaten 2 teaspoons (10 mL) curry powder 1 cup (250 mL) Life Smart Bread Crumbs, Gluten Free 1/2 teaspoon (2,5 mL) salt 340 g one bloc of firm tofu, patted dry and cut into 8 slices 1/4 cup (60 mL) vegetable oil Toppings: 340 g of gluten-free ramen noodles 2 soft-boiled eggs,halved 2 green onions, sliced 1 well-washed orange, cut into quarters Drizzle of toasted sesame oil