Miso Ramen (Vegan)

Ramen (serves 4)

1 Tbsp grape seed oil
1 3-inch piece ginger, peeled and grated
5 cloves garlic roughly chopped
1 medium yellow onion coarsely chopped
8 ounces shiitake mushrooms
6 cups vegetable stock
2 Tbsp tamari or soy sauce, plus more to taste
1 Tbsp white or yellow miso paste (available at Whole Foods or local market)
1 tsp sesame oil, plus more to taste
8 ounces ramen noodles (I ended up using ramen brown rice noodles available at Whole Foods)

Toppings

1/2 cup chopped green onion, for garnish
12-14 ounce extra firm tofu, flash fried
Miso-glazed carrots
Miso-glazed baby bok choy

Directions:

Broth

On medium-high heat add oil, garlic, ginger and onion. Stir occasionally for 5-8 minutes.

Add 1 cup of the vegetable broth.

Add remaining 5 cups vegetable broth, tamari or gluten free soy sauce, and mushrooms – stir.

Reduce heat to low, cover and simmer for an 1 hour, stir occasionally.

Add the 1 Tbsp miso paste at this time.

Toppings (Fried tofu, miso glazed carrots and bok choy)

Miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. Chop 1 cup carrots into 1/4-inch pieces. In a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar, and 1 tsp sesame oil. Mix to combine, add carrots and mix. Place on a foil-lined baking sheet and bake for 20-25 minutes, flipping once at the halfway point.

Miso-glazed baby bok choy, slice bok choy in half lengthwise fry in a pan over medium heat. Prepare the same miso glaze as for carrots). Brush mixture over bok choy. Once the skillet is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Flip and sear on both sides.

Fried tofu, press tofu with paper towel until most of the moisture is removed, then cut into rectangles and add to a plastic bag. Add 1 Tbsp cornstarch and a 1/4 tsp of salt and 1/4 tsp pepper. Toss to coat. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy.

Noodles

Follow instructions on the package.

Strain broth and reserve mushrooms for serving.

To serve, divide ramen noodles between four serving bowls. Top with strained broth and miso glazed carrots, bok choy, green onion, and fried tofu. Serve with chili garlic sauce for some spice.

*Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days