Tantanmen Ramen

Rehydrate the textured vegetable protein in hot broth about 5 minutes, then drain and squeeze. 2. Saute the garlic and ginger in chili oil 1-2 minutes, add the TVP, cumin, salt, pepper, and soy sauce, mix, and set aside. 3. Boil the bok choy about 2 minutes and set aside, then cook the ramen noodles in the same water until al dente and drain. 4. For the soup, saute the garlic, ginger, and onion in chili oil, then stir in the tahini, peanut butter, and rice vinegar. 5. Add the dairy-free milk and broth, bring to a boil, and simmer a few minutes; season with salt and pepper. 6. Add noodles and mince to bowls, pour in the broth, and top with bok choy, scallions, and chili oil.