Dairy-Free Miso Ramen with Shiitake Mushrooms and Bok Choy

Ingredients

• 1 tablespoon Vegetable Oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• about 225 g Shiitake Mushrooms
• 8 cups Vegetable Broth
• 4 tablespoons Red Miso Paste
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• about 340 g Ramen Noodles
• 1 bunch Bok Choy
• 2 stalks Green Onions
• 1 teaspoon Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 1 tablespoon Vegetable Oil in a large (6-8 quart) heavy-bottomed pot over medium heat (approximately 148.9-176.7°C / 150-175°C). Mince the 2 cloves Garlic and grate the 1 teaspoon Ginger, then add them to the pot. Cook for 1-2 minutes, stirring constantly, until the garlic and ginger are fragrant and slightly softened but not browned.
2. 2Slice the about 225 g Shiitake Mushrooms into 0.635 cm thick pieces and add them to the pot. Sauté for 5-7 minutes over medium heat, stirring occasionally, until the mushrooms have softened and released their liquid. Pour in the 8 cups Vegetable Broth, increase the heat to high, and bring the broth to a rolling boil (100°C / 100°C).
3. 3Once boiling, reduce the heat to low to maintain a gentle simmer (approximately 85-96.11°C / 85-96°C) and let the broth cook for 15 minutes to allow the flavors to deepen. While the broth simmers, in a small bowl, whisk together the 4 tablespoons Red Miso Paste, 2 tablespoons Soy Sauce, and 1 tablespoon Mirin until smooth.
4. 4Remove the pot from the heat and stir the miso mixture into the broth until it is completely dissolved and the broth is uniform in color. Chop the 1 bunch Bok Choy into 2.54 cm pieces and add it to the pot. Return the pot to low heat and simmer for 2-3 minutes, until the bok choy is tender and bright green.
5. 5In a separate large pot, bring at least 8 cups of water to a rolling boil (100°C / 100°C). Add the about 340 g Ramen Noodles and cook for 3-4 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly.
6. 6Divide the cooked about 340 g Ramen Noodles evenly among four serving bowls. Ladle the hot miso broth and bok choy over the noodles. Thinly slice the 2 stalks Green Onions and sprinkle them over each bowl, then finish with a drizzle of 1 teaspoon Sesame Oil over the top of each serving.

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