Spicy Mushroom and Tofu Mazemen

cooking.nytimes.com

Grandma of 5

subheading: FOR THE MAZEMEN:

Canola or vegetable oil

8 ounces mushrooms (such as cremini, button or shiitake), sliced

Salt and pepper

1 (14- to 16-ounce) package extrafirm tofu, drained and crumbled into ½-inch chunks

4 baby bok choy (about 12 ounces), each trimmed and cut into 4 pieces through the stem

12 ounces dried ramen noodles

2 scallions, thinly sliced

subheading: FOR THE SAUCE:

¼ cup Chinese or Japanese sesame paste, or tahini

8 teaspoons chile crisp

4 teaspoons white (shiro) miso paste

4 teaspoons soy sauce

Just-boiled water

Directions at cooking.nytimes.com

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