Vegan Ramen with Miso Broth and Tofu

Ingredients

• 6 cups Vegetable Broth
• 6 pieces Dried Shiitake Mushrooms
• 3 tbsp White Miso Paste
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 2.54 cm Ginger
• about 340 g Ramen Noodles (Vegan)
• about 400 g Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 cups Baby Bok Choy
• about 113 g Enoki Mushrooms
• 4 stalks Green Onions
• 2 sheets Nori Seaweed

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

Instructions

1. 1Place the 6 pieces of dried shiitake mushrooms in a heatproof bowl. Pour 4 cups of the 6 cups of vegetable broth over them and let them soak for 30 minutes until they are soft to the touch. Carefully lift the 6 pieces of shiitake mushrooms out of the broth, reserving the 4 cups of mushroom soaking liquid. Slice the rehydrated shiitake mushrooms into bite-sized pieces, about 1.27 cm thick.
2. 2In a large heavy-bottomed pot, combine the remaining 2 cups of vegetable broth, the sliced shiitake mushrooms, and the reserved 4 cups of mushroom soaking liquid. Bring this mixture to a gentle simmer over medium heat, aiming for about 93°C, and let it simmer gently for 10 minutes. While the broth simmers, mince the 2 cloves of garlic and the 2.54 cm piece of ginger. Heat a medium skillet over medium-high heat, about 190°C, add 1 tablespoon of sesame oil, then add the minced garlic and ginger and cook, stirring constantly, for 1 minute until fragrant, being careful not to burn them.
3. 3In a small bowl, whisk together the 3 tablespoons of white miso paste, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil until smooth. Add this miso mixture to the simmering broth in the large pot and stir thoroughly to combine, then add the sautéed garlic and ginger to the broth, stir well, and keep the broth warm over low heat.
4. 4Place the about 400 g of firm tofu on a clean kitchen towel and place another towel on top, pressing down firmly to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes. Heat a clean medium skillet over medium-high heat, about 190°C, add 1 tablespoon of sesame oil, then add the 2.54 cm cubes of tofu and cook for 8-10 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Drizzle the 2 tablespoons of soy sauce over the tofu during the last 2 minutes of cooking and toss to coat.
5. 5Bring a separate large pot of water to a rolling boil, about 100°C. Add the about 340 g of vegan ramen noodles and cook for 3-5 minutes until they are tender. Drain the noodles well in a colander. While the noodles cook, wash the 2 cups of baby bok choy and cut each head in half lengthwise, trim the base of the about 113 g of enoki mushrooms and separate the strands, and thinly slice the 4 stalks of green onions, separating the white parts from the green tops.
6. 6Divide the drained ramen noodles among 4 deep serving bowls. Carefully ladle the hot miso broth over the noodles in each bowl. Arrange the crispy tofu, bok choy halves, enoki mushrooms, and sliced green onions on top of the noodles and broth. Tear the 2 sheets of nori seaweed into strips and place them in the bowls as a garnish.

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