Tofu Ramen Soup Bowls | RICARDO

Ingredients

• 1 onion, unpeeled and quartered
• 1 piece fresh ginger, about 2 inches (5 cm), unpeeled and sliced
• 2 cloves garlic, unpeeled and halved
• 1 star anise
• 1 tbsp (15 ml) olive oil
• 8 cups (2 litres) vegetable or chicken broth
• 4 cups (1 litre) water
• 1 cup (250 ml) strained tomatoes or tomato sauce
• 1/4 cup (60 ml) low-sodium soy sauce
• 3 tbsp (45 ml) fish sauce
• 3 tbsp (45 ml) lime juice
• 1 tbsp brown sugar
• 1 tsp (5 ml) sambal oelek
• 6 oz (170 g) ramen noodles (see note)
• 3/4 lb (340 g) silken tofu, cubed (see note)
• 1/2 lb (225 g) baby bok choy, cut into wedges
• 1/2 lb (225 g) white mushrooms, thinly sliced