Spicy Ramen Noodles

Marinate the tofu cubes in sriracha and 2 tablespoons soy sauce (skip this step if you are watching your sodium intake or do not want any spicy ingredients). Set aside.

Heat sesame oil in a large pot on medium-high heat. Add mushrooms, bell pepper, and bok choy to the pot and sauté until vegetables begin to soften, about 5 minutes.

Add green onions, garlic and ginger to the pot and sauté for 2 minutes.

Add vegetable broth, water, remaining soy sauce, miso paste and maple syrup and bring to a boil, mixing well until everything is combined. Reduce heat to low, cover and let simmer for 10 minutes.

Raise heat to medium, then add the tofu and ramen noodles. Cook for 2–3 minutes until noodles are soft.

Serve with diced green onions and Sriracha (if you want to make it more spicy).