Dairy-Free Ramen with Tofu and Shiitake Mushrooms

Ingredients

• 8 cups Vegetable broth
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 2 cloves Garlic
• 0.5 oz Dried shiitake mushrooms
• 14 oz Firm tofu
• 12 oz Ramen noodles
• 0.5 cup Green onions
• 4 cups Spinach

Instructions

1. 1Place the 0.5 oz of dried shiitake mushrooms in a medium heat-proof bowl and pour enough warm water (around 100-110°F / 38-43°C) over them to fully submerge; let them soak for 20 minutes until softened. Once rehydrated, drain the mushrooms, remove and discard the stems, and slice the caps thinly, about 1/8-inch (0.3 cm) thick.
2. 2Gently press the 14 oz of firm tofu between several layers of paper towels or a clean kitchen towel for 10 minutes to remove excess water. After pressing, cut the tofu into 1/2-inch (1.25 cm) cubes.
3. 3In a large pot (e.g., 6-quart / 5.7-liter capacity), heat the 1 tbsp of sesame oil over medium heat (around 325-350°F / 160-175°C). Add the 2 cloves of minced garlic and 1 tsp of grated ginger, and sauté for 1 minute until they become fragrant.
4. 4Pour in the 8 cups of vegetable broth, 3 tbsp of soy sauce, and 2 tbsp of mirin. Increase the heat to high and bring the mixture to a rolling boil (212°F / 100°C), then reduce the heat to low (simmering at around 185-205°F / 85-96°C) and let it gently simmer for 15 minutes to allow the flavors to meld.
5. 5Add the sliced 0.5 oz of rehydrated shiitake mushrooms and the 14 oz of cubed tofu to the simmering broth. Continue to simmer for another 5 minutes, ensuring the tofu and mushrooms are heated through.
6. 6While the broth simmers, bring a separate large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 12 oz of ramen noodles and cook for 2-3 minutes, or until the noodles are tender but still have a slight bite (al dente); drain the cooked noodles immediately.
7. 7Evenly divide the cooked 12 oz of ramen noodles among 4 serving bowls. Ladle the hot broth with shiitake mushrooms and tofu over the noodles, then garnish each bowl with the 0.5 cup of sliced green onions and the 4 cups of fresh spinach, which will wilt slightly from the heat of the broth.

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