← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp neutral oil, plus extra for the tofu
• 4 cloves Garlic, thinly sliced
• 4 cm piece Ginger, thinly sliced
• 1.5 l vegetable stock
• 15 g dried shiitake mushrooms
• 1 piece kombu (about 10 cm) (optional)
• 3 tbsp white miso
• 2 tbsp soy sauce, divided
• 1 tbsp Mirin
• 1 tsp Toasted sesame oil
• 300 g firm tofu, pressed and sliced
• 250 g dried egg-free ramen noodles
• 2 Bok choy, halved
• 1 Carrot, cut into fine matchsticks
• 3 Spring onion, thinly sliced
• 1 tbsp toasted sesame seeds
• chilli oil, to serve (optional)

Method

1. Warm the oil in a large saucepan over medium heat and fry the garlic and ginger for 1–2 min, until fragrant but not browned.
2. Add the stock, dried shiitake and kombu (if using). Bring to a gentle simmer and cook for 20 min. Remove the kombu, lift out the shiitake, slice them thinly and return them to the pot.
3. Meanwhile, fry the tofu in a little oil in a non-stick pan over medium-high heat for 3–4 min a side, until golden. Splash over 1 tbsp of the soy sauce and turn to glaze.
4. Drop the bok choy into the simmering broth for 2–3 min, until just tender, then lift it out. Cook the noodles in a separate pan of boiling water according to the packet, then drain.
5. Take the broth off the heat. Whisk the miso with a ladle of broth until smooth and stir it back in with the remaining soy sauce, the mirin and sesame oil. Taste and adjust; don't let it boil again.
6. Divide the noodles between deep bowls, ladle over the hot broth and top with tofu, bok choy, carrot, spring onions, sesame seeds and a drizzle of chilli oil.

Tips

• Boiling miso dulls its flavour, so always stir it in off the heat.
• Many fresh ramen noodles contain egg; dried ones are usually egg-free, but check the label.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker