Vegan Ramen with Tofu and Shiitake Mushrooms

Ingredients

• about 340 g Ramen noodles
• about 400 g Firm tofu
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• about 28.4 g Dried shiitake mushrooms
• 8 cups Vegetable broth
• 2 tbsp Miso paste
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 stalks Green onions
• 4 cups Spinach
• 4 sheets Nori seaweed

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

Instructions

1. 1Press the about 400 g firm tofu to remove as much water as possible. Cut the pressed tofu into 2.54 cm cubes. In a medium bowl, toss the tofu cubes with 2 tbsp soy sauce and 1 tbsp sesame oil until evenly coated.
2. 2Place the about 28.4 g dried shiitake mushrooms in a heatproof bowl and cover with 2 cups of very hot water. Let them soak for 20 minutes until softened. Carefully lift the mushrooms out of the water, squeezing gently. Slice the rehydrated mushrooms. Pour the soaking liquid into a separate container, leaving any sediment behind.
3. 3Heat 1 tbsp sesame oil in a large 30.48 cm pot over medium-high heat (190°C / 190.6°C). Add the coated tofu cubes in a single layer. Cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the pot and set aside on a plate.
4. 4Add the sliced about 28.4 g shiitake mushrooms to the same pot. Cook for 5 minutes, stirring occasionally, until they are slightly browned and tender.
5. 5Pour 8 cups vegetable broth into the pot with the mushrooms. Add 2 tbsp miso paste, 1 tbsp grated ginger, and 2 cloves minced garlic. Stir everything together and bring the mixture to a gentle simmer over medium heat (175°C / 176.7°C).
6. 6Carefully add the reserved shiitake mushroom soaking liquid to the pot, stopping before you pour any sediment. Let the broth simmer for 5 minutes to allow the flavors to meld.
7. 7Add the about 340 g ramen noodles to the simmering broth. Cook for 3-5 minutes, or until the noodles are tender but still have a slight bite. During the final minute of cooking, stir in the 4 cups of spinach until it wilts.
8. 8Ladle the ramen and broth into four serving bowls. Top each bowl with the reserved crispy tofu, 2 sliced green onions, and 4 sheets of nori seaweed.

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