Vegan Ramen with Tofu and Bok Choy

Ingredients

• about 340 g Ramen Noodles
• 1 block Extra-Firm Tofu
• 2 heads Bok Choy
• about 225 g Shiitake Mushrooms
• 8 cups Vegetable Broth
• 3 tbsp Soy Sauce
• 2 tbsp Mirin
• 1 tbsp Ginger
• 3 cloves Garlic
• 2 tsp Sesame Oil
• 2 tbsp Nutritional Yeast
• 2 stalks Green Onions

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

Instructions

1. 1Place the 1 block extra-firm tofu on a clean surface and press it firmly with your hands or a clean towel for at least 5 minutes to remove excess water. After pressing, cut the 1 block extra-firm tofu into 2.54 cm cubes.
2. 2Heat the 2 teaspoons of sesame oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2.54 cm cubes of tofu to the skillet and cook for 10-15 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
3. 3In a large 8-quart pot, combine the 8 cups of vegetable broth, 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of grated ginger, 3 minced cloves of garlic, and 2 tablespoons of nutritional yeast. Bring this mixture to a boil over high heat, then reduce the heat to medium-low (148.9°C / 150°C) and let it simmer for 10 minutes.
4. 4While the broth simmers, prepare the 2 heads of bok choy by cutting off their root ends and separating the leaves. Prepare the about 225 g of shiitake mushrooms by removing their stems and slicing their caps. Add the prepared 2 heads of bok choy and about 225 g of shiitake mushrooms to the simmering broth and cook for 5-7 minutes, until the bok choy leaves are wilted and tender and the mushrooms are softened.
5. 5In a separate pot, bring water to a rolling boil. Add the about 340 g of ramen noodles and cook for 3-5 minutes, or until they are al dente (tender but still firm to the bite). Drain the cooked about 340 g of ramen noodles well.
6. 6Divide the cooked about 340 g of ramen noodles evenly among 4 serving bowls. Ladle the hot broth, cooked bok choy, and cooked shiitake mushrooms over the noodles in each bowl.
7. 7Top each bowl with a generous portion of the crispy tofu. Slice the 2 stalks of green onions and use them to garnish each bowl.

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