INGREDIENTS
140 gs
ramen “bricks”
250 gs
block extra tofu
1 serving
cabbage
1 serving
salt
1 serving
spring onions and sesame seeds
3/4 cup
vegetable broth
3 tbsps
soy sauce
1 1/2 tbsps
corn starch
2 tbsps
maple syrup
1/2 tbsp
korean chili paste
1 tbsp
sub rice vinegar
1/4 tsp
ground pepper
1/2 tbsp
sesame oil