Dairy-Free Ramen with Tofu and Shiitake Mushrooms

Ingredients

• about 340 g Ramen Noodles
• about 400 g Firm Tofu
• about 28.4 g Dried Shiitake Mushrooms
• 4 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 2 tablespoons Sesame Oil
• 8 cups Vegetable Broth
• 3 cloves Garlic
• 1 tablespoon Ginger
• 4 stalks Green Onions
• 2 cups Spinach
• to taste teaspoon Chili Oil

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

Instructions

1. 1Peel and mince the 3 cloves of garlic. Peel and grate the 1 tablespoon of ginger. Slice the 4 stalks of green onions thinly.
2. 2Place the about 28.4 g of dried shiitake mushrooms into a medium-sized bowl. Pour 2 cups of warm water over the mushrooms. Let them soak for 30 minutes until they are soft and pliable. Lift the rehydrated mushrooms from the water, gently squeezing out any excess liquid, then slice them thinly. Carefully pour the mushroom soaking liquid through a fine-mesh sieve into a separate bowl and set the strained liquid aside.
3. 3Wrap the about 400 g of firm tofu in several layers of paper towels or a clean kitchen towel. Place the wrapped tofu on a plate and set a heavy object (like a cast-iron skillet or a few cans) on top of it. Let the tofu press for 10 to 15 minutes to remove as much water as possible. Unwrap the pressed tofu and cut it into 2.54 cm cubes.
4. 4Heat 2 tablespoons of sesame oil in a large 30.48 cm pot over medium-high heat (approximately 204.4°C or 200°C). Add the 2.54 cm cubes of tofu to the hot oil. Cook the tofu for 8 to 10 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the crispy tofu from the pot and set it aside on a plate.
5. 5Reduce the heat in the large 30.48 cm pot to medium (approximately 148.9°C or 150°C). Add the minced 3 cloves of garlic and the grated 1 tablespoon of ginger to the pot. Cook, stirring constantly, for about 1 minute until the aromatics become fragrant. Then, add the about 28.4 g of thinly sliced shiitake mushrooms and continue to cook, stirring, for 5 minutes until the mushrooms begin to soften.
6. 6Pour the 8 cups of vegetable broth and the reserved strained mushroom soaking liquid into the large 30.48 cm pot. Increase the heat to high (approximately 204.4°C or 200°C) and bring the liquid to a rolling boil. Immediately reduce the heat to low (approximately 93.33°C or 95°C) to maintain a gentle simmer. Stir in the 4 tablespoons of soy sauce and 2 tablespoons of mirin. Let the broth simmer gently for 15 minutes to allow the flavors to fully combine.
7. 7While the broth simmers, bring a separate large pot of water to a rolling boil over high heat (approximately 100°C or 100°C). Add the about 340 g of ramen noodles to the boiling water. Cook the noodles for 3 to 5 minutes, stirring occasionally, until they are tender but still slightly firm to the bite. Carefully drain the cooked noodles thoroughly in a colander.
8. 8Divide the cooked about 340 g of ramen noodles evenly among four serving bowls. Ladle the hot broth over the noodles in each bowl. Carefully arrange the crispy tofu, the 2 cups of fresh spinach, and the thinly sliced 4 stalks of green onions on top of the noodles and broth. Drizzle with chili oil to your taste before serving.

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