1 tbsp sesame oil

1 tbsp diced ginger

2 tbsp diced garlic

6 green onions, chopped

2 carrots, peeled and chopped

6 small potatoes, cut into fourths

1 bundle baby bok choy, chopped

1 tbsp tobanjan

1 tbsp miso

1 tbspFly by Jing Chili Crisp Vinaigrette

5 cups water

1 tbsp fish sauce

1 lime, halved

1 block of soft tofu, cubed

¼ cup tahini