Vegan Ramen with Tofu and Bok Choy

Ingredients

• 6 cups Vegetable broth
• 6 Dried shiitake mushrooms
• 2 tbsp Soy sauce (gluten-free tamari)
• 1 tbsp Mirin (rice wine)
• 1 tsp Ginger, grated
• 2 cloves Garlic, minced
• about 340 g Ramen noodles
• about 400 g Firm tofu, pressed
• 2 cups Bok choy, chopped
• 1 tbsp Sesame oil
• 2 Scallions, sliced
• 4 sheets Nori seaweed, cut into strips
• Chili oil (optional)

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

Instructions

1. 1Place the 6 dried shiitake mushrooms in a heatproof bowl and cover them completely with 2 cups of very hot water. Let the mushrooms soak for 20 minutes until they are noticeably soft. Carefully lift the softened mushrooms from the water, squeezing any excess liquid back into the bowl, then set the mushrooms aside and reserve the mushroom soaking liquid.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the soaked 6 shiitake mushrooms, 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of grated ginger, and 2 cloves of minced garlic. Bring this mixture to a rolling boil over high heat (approximately 100°C / 100°C), then immediately reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes, then carefully pour in the reserved mushroom soaking liquid.
3. 3While the broth simmers, cut the about 400 g of firm tofu, which has been pressed, into 2.54 cm cubes. Heat 1 tablespoon of sesame oil in a 30.48 cm skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C) until the oil shimmers. Add the tofu cubes in a single layer to the skillet and cook for 8-10 minutes, turning them occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside.
4. 4Bring a large pot of water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 340 g of ramen noodles to the boiling water and cook for 2-4 minutes, or until the noodles are tender but still slightly firm to the bite. Carefully drain the cooked noodles well and set them aside.
5. 5Add the 2 cups of chopped bok choy to the simmering broth in the large heavy-bottomed pot. Cook for 2-3 minutes, stirring occasionally, until the bok choy is slightly wilted but still retains a bit of crispness.
6. 6Divide the cooked about 340 g of ramen noodles evenly among 4 serving bowls. Ladle the hot broth and the cooked 2 cups of bok choy over the noodles in each bowl.
7. 7Top each bowl with the crispy about 400 g of tofu cubes, the sliced 2 scallions, and the strips of 4 sheets of nori seaweed. If you desire a little heat, add a drizzle of chili oil. Serve the ramen immediately.

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