Vegan Ramen with Miso Broth

Ingredients

• 8 cups Vegetable Broth
• 2 tablespoons Red Miso Paste
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• 1 teaspoon Ginger
• 2 cloves Garlic
• about 340 g Vegan Ramen Noodles
• 1 block Tofu
• 1 cup Shiitake Mushrooms
• 2 cups Spinach
• 2 stalks Scallions
• 4 sheets Nori Seaweed

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

Instructions

1. 1In a large heavy-bottomed pot, heat the 8 cups of vegetable broth over medium-high heat until it reaches a gentle simmer, about 93°C.
2. 2While the broth heats, cut the 1 block of tofu into 2.54 cm cubes. Place the tofu cubes in a 25.4 cm non-stick skillet over medium-high heat (without adding any oil). Cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crispy. Remove the tofu from the skillet and set it aside.
3. 3Once the vegetable broth is simmering, reduce the heat to medium-low. Whisk in the 2 tablespoons of red miso paste, 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of grated ginger, and 2 minced cloves of garlic until fully combined. Let the broth gently simmer for 5 minutes to allow the flavors to meld.
4. 4Add the 1 cup of shiitake mushrooms to the simmering miso broth and cook for 5 minutes, or until the mushrooms are tender. While the mushrooms cook, bring a separate medium pot of water to a rolling boil. Add the about 340 g of vegan ramen noodles and cook for 3-4 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly.
5. 5Thinly slice the 2 stalks of scallions. Divide the cooked about 340 g of vegan ramen noodles among four serving bowls. Ladle the hot miso broth, including the 1 cup of shiitake mushrooms, over the noodles in each bowl.
6. 6Top each bowl with the pan-fried tofu cubes, 2 cups of fresh spinach (which will wilt from the heat of the broth), the sliced 2 stalks of scallions, and 1 sheet of nori seaweed placed on the side of the bowl.

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