Vegan Ramen with Miso Broth

Ingredients

• 8 cups Vegetable Broth
• 4 tablespoons Miso Paste
• 2 tablespoons Soy Sauce
• 1 tablespoon Ginger
• 2 cloves Garlic
• about 340 g Rice Noodles
• about 400 g Firm Tofu
• 1 cup Shiitake Mushrooms
• 2 cups Spinach
• 2 stalks Green Onion
• 4 sheets Nori Seaweed
• 1 tablespoon Sesame Oil

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

Instructions

1. 1Combine the 8 cups of Vegetable Broth, 4 tablespoons of Miso Paste, 2 tablespoons of Soy Sauce, 1 tablespoon of Ginger, and 2 cloves of Garlic in a large heavy-bottomed pot. Heat over medium-high heat (176.7-190.6°C / 175-190°C) for 5-7 minutes until the mixture reaches a gentle simmer, with small bubbles forming around the edges. Reduce the heat to low (93.33-107.2°C / 95-105°C) and let it simmer gently, uncovered, for 15 minutes to allow the flavors to meld.
2. 2Fill a 4-quart pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 340 g of Rice Noodles to the boiling water and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Carefully pour the noodles and water into a colander to drain them thoroughly.
3. 3Slice the about 400 g of Firm Tofu into 1.27 cm thick pieces. Slice the 1 cup of Shiitake Mushrooms into 0.635 cm thick slices. Heat 1 tablespoon of Sesame Oil in a 25.4 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C) until the oil shimmers. Add the sliced about 400 g of Firm Tofu and 1 cup of Shiitake Mushrooms to the hot skillet and cook for 5-7 minutes, turning them occasionally with tongs, until they are lightly browned and slightly crispy on all sides.
4. 4Add the 2 cups of Spinach to the simmering broth in the large heavy-bottomed pot. Stir gently with a spoon and cook for 1-2 minutes, just until the spinach leaves have wilted and turned a darker green.
5. 5Divide the cooked about 340 g of Rice Noodles evenly among four serving bowls. Carefully ladle the hot miso broth, including the wilted 2 cups of Spinach, over the noodles in each bowl.
6. 6Arrange the sautéed about 400 g of Firm Tofu and 1 cup of Shiitake Mushrooms on top of the noodles and broth in each bowl. Thinly slice the 2 stalks of Green Onion into small rounds and sprinkle them evenly over the toppings. Place one sheet of Nori Seaweed into each bowl.
7. 7Serve the Vegan Ramen with Miso Broth immediately while hot.

Substitutions

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