Kritika Handa
Simmer a flavorful broth with mushrooms, garlic, ginger, and onions for a depth of umami taste.
Boil ramen noodles al dente, then shock in ice water to retain texture and prevent overcooking.
Toss sliced zucchini, carrots, and bell peppers with sesame oil, soy sauce, and sugar, then roast until caramelized.
Coat cubed tofu with a mixture of soy sauce, maple syrup, garlic, and sesame oil, then pan-fry until golden.
Top the ramen bowl with chopped cilantro, toasted sesame seeds, and a squeeze of fresh lime juice for added freshness.
Place cooked noodles in a bowl, then add roasted vegetables, crispy tofu, and sliced green onions.