In a small bowl, whisk together peanut butter, maple syrup and soy sauce. Set aside.
1 tablespoon maple syrup, 1 tablespoon peanut butter, 3 tablespoon soy sauce
Heat some sesame oil in a pan over medium heat.
3 tablespoon sesame oil
Add tofu and fry for a couple of minutes until lightly browned. (Make sure to use drained tofu, see step-by-step photos). 12 oz (extra firm) tofu
Pour the peanut butter sauce over the tofu. Let simmer a little bit longer until the liquid has fully been absorbed by the tofu. Then remove tofu from pan.
To the same pan, add green onion and sauté until translucent. Then add garlic and ginger and mushrooms and fry for a couple of minutes until mushrooms are slightly brown and crispy.
2 green onions, 3 garlic cloves, 0,5 inch piece of ginger, 7 oz fresh Shiitake mushrooms
Adjust with a pinch of salt (the amount will depend on how salted your veggie broth already is).
Add veggie broth, coconut milk, carrots, miso paste and nori sheets and let simmer covered for about 10 minutes or until your carrots are "al dente".
2 carrots, 2 cups veggie stock, 1 tablespoon miso paste, 1 can (15oz) coconut milk, 3 nori sheets
Add bok choy and set simmer for another 5 minutes.
handful of bok choy leaves
Cook your noodles of choice according to package instructions & add to the soup.
4-5 oz ramen/ soba/ udon noodles
Pour the soup into a small soup bowl. You could remove the nori sheets but they actually taste amazing. Add the tofu as a topping and enjoy.