Vegan Ramen with Tofu

Ingredients

• 8 cups Vegetable broth
• 6 mushrooms Dried shiitake mushrooms
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Miso paste
• 16 oz Fresh ramen noodles
• 1 block Firm tofu
• 2 tbsp Sesame oil
• 2 stalks Green onions
• 2 sheets Nori seaweed

Instructions

1. 1Place the 6 dried shiitake mushrooms in a medium heat-proof bowl. Pour enough boiling water over them to fully submerge, then let them soak for 20 minutes, or until they are soft and pliable. Carefully remove the softened mushrooms, reserving all of the soaking liquid, and slice the mushrooms into thin strips.
2. 2In a large pot (e.g., a 6-quart Dutch oven), combine the 8 cups of vegetable broth, the sliced 6 shiitake mushrooms, the 3 tbsp of soy sauce, the 2 tbsp of mirin, and the 2 tbsp of miso paste. Stir well to fully dissolve the miso paste.
3. 3Bring the broth mixture to a gentle simmer over medium heat (around 180-190°F / 82-88°C). Once simmering, add all of the reserved shiitake soaking liquid. Continue to simmer gently for 15 minutes, allowing the flavors to meld; the broth should be fragrant and slightly darkened.
4. 4Place the 1 block of firm tofu between several layers of paper towels or a clean kitchen towel. Place a heavy object (such as a cast-iron skillet or a few cans) on top for 10 minutes to press out excess water. Cut the pressed tofu into 1/2-inch (1.25 cm) cubes. Heat the 2 tbsp of sesame oil in a large skillet (e.g., a 12-inch skillet) over medium-high heat (around 350-375°F / 175-190°C), then add the tofu cubes in a single layer and fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
5. 5Fill a separate large pot with 8 cups of water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully add the 16 oz of fresh ramen noodles to the boiling water. Cook for 2-3 minutes, stirring occasionally, until the noodles are tender but still have a slight chew (al dente), then immediately drain the cooked noodles.
6. 6Divide the cooked 16 oz of ramen noodles evenly among 4 serving bowls. Ladle the hot broth and shiitake mushrooms over the noodles. Top each bowl with the crispy tofu cubes, the 2 stalks of green onions (thinly sliced), and the 2 sheets of nori seaweed (cut into thin strips or small squares), then serve immediately.

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