• 2 dashes Cayenne pepper
  • 2 tablespoons Coconut aminos
  • 2 tablespoons Fresh ginger
  • 5 cloves Fresh garlic
  • 1 teaspoon Hoisin sauce
  • 1 medium onion
  • 1.5 teaspoons Rice vinegar
  • 2 pinches Seaweed
  • 1 tablespoon Spicy bean paste
  • 2 tablespoons Toasted sesame seed oil
  • 8 cups Vegetable broth


  • 1 bunch Baby bok choy
  • 2 packs Tofu
  • as desired Mushrooms
  • as desired Other vegetables
  • enough Ramen noodles


  • Sesame seeds
  • Lemon juice


  1. Chop tofu as desired and fry two sides. (Use air fryer so there is no oil) or fry till crispy in oil in non stick frying pan
  2. Dice onions, sauté in oil in large soup pot. Add rice vinegar 3 minutes in. Add cayenne paper. Sauté for 3 more minutes. Add in garlic and ginger. Sauté for 3 minutes or till done. Add veggie broth. Bring to a simmer. Add in all sauces and bean paste. Stir well. Add in ramen noodles. Cook for 3 minutes. Add in bok choy (and any other veggies). Cook for at least 5 minutes. Add in seaweed. Cook for 5 more minutes.
  3. Serve in bowls. Sprinkle sesame seeds and lemon juice on top.