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6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce
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6 teaspoons tahini
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1 ½ teaspoons reduced-sodium vegetable bouillon paste (see Tip)
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1 ½ teaspoons Chinese rice wine
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1 ½ teaspoons packed light brown sugar
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¾ teaspoon black vinegar (see Tip)
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3 cups shredded napa cabbage
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9 ounces extra-firm tofu, cut into 1/2-inch cubes (about 1 1/2 heaping cups)
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¾ teaspoon Sichuan peppercorns, coarsely ground
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1 ½ cups cooked black or brown rice ramen noodles (see Tip)
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1 ½ teaspoons toasted sesame seeds
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3 cups very hot water, divided
Sichuan Ramen Cup of Noodles with Cabbage & Tofu
The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.
Nutrition Information
103
Calories
13g
Carbohydrates
29g
Protein
605mg
Potassium
3g
Fiber
6g
Sugar
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