Vegan Ramen with Tofu and Bok Choy

Ingredients

• 6 cups Vegetable broth
• 4 tablespoons Soy sauce
• 2 tablespoons Mirin (sweet rice wine)
• 1 tablespoon Sesame oil
• 1 tablespoon Ginger
• 3 cloves Garlic
• 0.5 oz Dried shiitake mushrooms
• 14 oz Firm tofu
• 2 tablespoons Cornstarch
• 12 oz Ramen noodles
• 8 cups Bok choy
• 2 stalks Green onions
• 4 sheets Roasted seaweed snacks (nori)

Instructions

1. 1In a large pot (e.g., a 6-quart Dutch oven or stockpot), combine 6 cups of vegetable broth, 4 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sesame oil. Grate the 1 tablespoon of ginger and mince the 3 cloves of garlic directly into the pot. Add the 0.5 oz of dried shiitake mushrooms.
2. 2Heat the pot over medium-high heat until the liquid reaches a gentle simmer (small bubbles forming around the edges). Reduce the heat to low to maintain the simmer, and cook for 20 minutes. The broth should become fragrant and the flavors will deepen.
3. 3Carefully press the 14 oz of firm tofu between paper towels or clean kitchen towels for 10-15 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with 2 tablespoons of cornstarch until they are evenly coated.
4. 4Heat a 10-inch or 12-inch non-stick skillet over medium-high heat (about 350°F / 175°C). Add the cornstarch-coated tofu cubes to the hot skillet in a single layer. Cook for 5-7 minutes per side, turning occasionally, until all sides are golden brown and crispy. Remove the cooked tofu from the skillet and set aside on a plate.
5. 5Bring a large pot (e.g., an 8-quart stockpot) of water to a rolling boil over high heat (212°F / 100°C). Add the 12 oz of ramen noodles to the boiling water and cook for 3-4 minutes, or until the noodles are tender but still slightly firm to the bite. Carefully drain the cooked ramen noodles in a colander and rinse them briefly with warm water to prevent sticking.
6. 6Return the broth pot from Step 2 to medium heat. Add the 8 cups of bok choy to the simmering broth. Cook for 2-3 minutes, stirring occasionally, until the bok choy leaves are wilted and the stems are tender-crisp.
7. 7Divide the drained 12 oz of ramen noodles evenly among four serving bowls. Ladle the hot broth with the cooked 8 cups of bok choy over the noodles in each bowl. Top each serving with the crispy 14 oz of tofu cubes. Finely slice the 2 stalks of green onions and sprinkle them over the ramen. Tear the 4 sheets of roasted seaweed snacks (nori) into smaller, bite-sized pieces and arrange them on top of each bowl. Serve immediately.

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