Vegan Ramen with Shiitake Mushrooms

Ingredients

• 6 cups Vegetable Broth
• about 28.4 g Dried Shiitake Mushrooms
• 3 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 1 tablespoon Ginger
• 2 cloves Garlic
• about 340 g Ramen Noodles
• 1/2 block Firm Tofu
• 2 cups Spinach
• 2 stalks Green Onions
• 1 teaspoon Sesame Oil

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

Instructions

1. 1Place the about 28.4 g of dried shiitake mushrooms in a heatproof bowl and pour 2 cups of very hot water over them, ensuring they are fully submerged. Let them soak for 30 minutes until they feel soft. Carefully lift the mushrooms out, squeezing any excess liquid back into the bowl, then finely chop the rehydrated about 28.4 g of shiitake mushrooms. Strain the mushroom soaking liquid through a fine-mesh sieve into a separate bowl to remove any grit; you should have about 1.5 cups of liquid.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the 1.5 cups of strained shiitake mushroom soaking liquid, the 3 tablespoons of soy sauce, the 2 tablespoons of mirin, the 1 tablespoon of ginger (grated or finely minced), and the 2 cloves of garlic (minced). Bring this mixture to a rolling boil over high heat (approximately 100°C / 100°C). Immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes; the broth should smell fragrant and the flavors will have melded.
3. 3While the broth simmers, cut the 1/2 block of firm tofu into 1.27 cm cubes. Heat a 25.4 cm non-stick skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add the cubed 1/2 block of firm tofu to the hot skillet in a single layer and cook for 8-10 minutes, turning the cubes occasionally, until all sides are golden brown and slightly crisp.
4. 4Bring a separate large pot of unsalted water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 340 g of ramen noodles and cook for 3-5 minutes until they are tender but still have a slight bite (al dente). Immediately drain the about 340 g of ramen noodles in a colander.
5. 5During the last minute of the broth's 20-minute simmering time, add the 2 cups of spinach to the pot. Stir gently until the 2 cups of spinach wilts, which should take about 60 seconds.
6. 6To serve, divide the drained about 340 g of ramen noodles among four deep bowls. Carefully ladle the hot broth, including the wilted 2 cups of spinach and the chopped about 28.4 g of shiitake mushrooms, over the noodles in each bowl. Top each serving with the browned 1/2 block of firm tofu. Thinly slice the 2 stalks of green onions and sprinkle them over the top, then finish each bowl with a small drizzle of the 1 teaspoon of sesame oil.

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