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
• about 14.2 g Dried shiitake mushrooms
• about 400 g Firm tofu
• about 340 g Ramen noodles
• 0.5 cup Green onions
• 4 cups Spinach

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

Instructions

1. 1Place the about 14.2 g of dried shiitake mushrooms in a medium heat-proof bowl and pour enough warm water (around 37.78-43.33°C / 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 0.3175 cm (0.3 cm) thick.
2. 2Gently press the about 400 g 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 1.27 cm (1.25 cm) cubes.
3. 3In a large pot (e.g., 6-quart / 5700 ml capacity), heat the 1 tbsp of sesame oil over medium heat (around 162.8-176.7°C / 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 (100°C / 100°C), then reduce the heat to low (simmering at around 85-96.11°C / 85-96°C) and let it gently simmer for 15 minutes to allow the flavors to meld.
5. 5Add the sliced about 14.2 g of rehydrated shiitake mushrooms and the about 400 g 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 (100°C / 100°C). Add the about 340 g 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 about 340 g 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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