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Vegan Mushroom Miso Ramen
Ingredients
- For the Mushroom Miso Ramen Broth:
- 1 tbsp toasted sesame oil
- 1 large yellow onion, diced
- 8 cloves garlic, minced
- 2 tbsp ginger, microplaned
- 8 cups water or vegan beef broth
- 1 ounce dried shiitake mushrooms
- 3 tbsp soy sauce or tamari
- 3 tbsp mirin
- 3 tbsp genmai (dark) miso paste
- For the Marinated Tofu:
- 14 ounces extra firm tofu, drained and patted dry
- 3 tbsp toasted sesame oil
- 3 tbsp soy sauce or tamari
- 3 tbsp lime juice
- 3 cloves garlic, minced
- 1 tbsp genami miso paste (dark miso)
- 1 tbsp ginger, microplaned
- 1 tbsp maple syrup
- For the Rest of the Toppings:
- 6-7 ounces fresh shiitake mushrooms, stems removed
- 3 3 oz packs ramen-style noodles, or noodles of choice
- 12-18 baby bok choy
- 1 bunch scallions, sliced for serving
- 1 tbsp toasted sesame seeds, for serving
- hot sauce of choice, or chili flakes, if desired
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