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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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