Vegetarian Spicy Miso Ramen

Priyanka

Yields 4 Servings

Vegetarian Spicy Miso Ramen

A spicy vegetarian Ramen with a deep, complex broth, plenty of vegetables and a delicious umami flavor that will guarantee everyone asking for seconds!

30 minPrep Time

1 hr, 30 Cook Time

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Ingredients

Broth
• 8 cups low sodium vegetable broth
• 10 dried Shiitake mushrooms
• 1 large yellow onion
• 2 inch piece of ginger
• 6 garlic cloves
• 1 tbsp vegetable oil
• 1 1/2 tbsp soy sauce
• 1 tbsp white miso paste
• 2 tsp Gochujang
• 2 tsp Sriracha sauce (add only 1 if you don't want it too spicy)
• 1 tsp toasted sesame oil
• 5 cloves
• 3 star anise
• 7-8 whole black peppercorns
• Salt and pepper to taste
Soup
• 10 ounces cooked fresh Ramen (use dried if you can't find fresh)
• 175 g extra firm tofu
• 4 soft boiled eggs
• 150 g oyster mushrooms
• 1 cup sliced carrots
• 4 baby bok choy
• 1/2 cup chopped green onions (green and white parts)
• A handful of chopped coriander
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. On medium high heat, add 1 tbsp vegetable oil to a large pot and heat.
2. Add the onions, garlic and ginger and sauté for about 5 minutes until the onions have slightly browned.
3. Add the vegetable broth, star anise, cloves, peppercorns and the dried shiitake mushrooms and mix. Next, add the soy sauce and miso and stir to combine.
4. Once the broth has started simmering reduce to low heat, cover and allow to simmer for an hour at least. If you have time, allow to simmer for up to two or three hours.
5. While you're waiting for the broth place the tofu on a large plate, cover with a kitchen towel and place weight on top to remove all moisture. This should take about 30 minutes.
6. After the broth has been simmering for an hour, remove from heat and strain the broth. Reserve the mushrooms (also the onions if you prefer).
7. Place the broth on medium heat and add the cooked shiitake mushrooms back to the broth along with the sesame oil, Gochujang, Sriracha sauce, salt and pepper.
8. Add the sliced carrots and oyster mushrooms and cook just until the vegetables are slightly tender, about 5-7 minutes. Take off the heat.
9. Once the moisture has been drawn out of the tofu, slice it into long strips and season with salt and pepper. Heat 1 tbsp vegetable oil in a skillet over medium high heat. Pan fry the tofu for about 3 minutes per side until the tofu has browned. Remove from the pan and set aside.
10. To serve, divided the cooked ramen into four bowls. Ladle some of the broth into the bowls and top with the tofu, soft boiled eggs, bok choy, green onions and coriander leaves.