Miso ramen bowls with braised tofu and bok choy

Vegetarian, Dairy Free, Low Calorie

2 Servings, 600 Calories/Serving

30 - 40 Minutes

Dashi is to the Japanese kitchen what chicken stock is to the French: a fundamental building block of the cuisine. It’s also the foundation of this delicious ramen. Instead of the traditional shaved dried bonito tuna flakes, our vegetarian version gets its umami from dried shiitake mushrooms, miso, and kombu (a mineral-packed variety of seaweed).

Ingredients

  • ¼ ounce dried shiitake mushrooms
  • 1 pasture-raised organic egg
  • 5 ounces fresh ramen noodles
  • 2 scallions
  • 1 head baby bok choy
  • ½ pound Hodo Soy braised tofu
  • 1 tablespoon sesame oil
  • Dashi base (white miso - gluten-free tamari - rice vinegar - sesame seeds - fresh garlic - fresh ginger - mirin - salt)
  • 1 cup soy milk
  • Kombu
  • 1½ teaspoons gochujang (optional)
  • Fresh cilantro
  • ½ teaspoon togarashi (optional)

Instructions

1

Soak the mushrooms

In a small bowl, soak the shiitake mushrooms in 2 cups very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms, reserving the soaking liquid. Discard the stems; thinly slice the mushroom caps.
While the mushrooms soak, prepare the egg.

2

Cook the egg

Bring a medium sauce pot of water to a boil; fill a small bowl with ice water. Carefully lower the egg into the boiling water; cook for 5 minutes for soft-cooked (for a hard-cooked egg, cook for 3 to 4 minutes longer). Transfer the egg to the ice water to cool, reserving the water for the ramen noodles.
While the water heats and the egg cooks, prepare the vegetables and tofu.

3

Prep the vegetables and tofu; start soup

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then into 1-inch pieces.
  • Cut the tofu into ½-inch cubes.
  • Measure out ½ cup soy milk.
In a large sauce pot over medium heat, warm the sesame oil until hot but not smoking. Stir in the mushrooms and scallions; cook until fragrant, about 1 minute. Stir in the dashi base; cook until fragrant, about 1 minute. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit; add the soy milk, kombu, and, if using, the gochujang. Season with salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Discard the kombu.
While the soup simmers, prepare the ramen.

4

Cook the ramen; finish the soup

Return the pot of water used for the egg to a boil. Add the ramen; cook, stirring once or twice, until tender, 2 to 3 minutes. Drain the ramen; add to the soup along with the bok choy and tofu. Bring to a simmer; cook until the bok choy wilts, 1 to 2 minutes.
While the ramen cooks and the soup simmers, prepare the garnishes.

5

Prep the garnishes

  • Carefully peel the egg and cut in half lengthwise.
  • Coarsely chop the cilantro.

6

Serve

Transfer the soup to individual bowls. Place half an egg, yolk side up, atop each portion. Sprinkle with as much togarashi as you like, garnish with the cilantro, and serve.

Chef’s Tip If you have any sake rice wine on hand, add a splash to the broth as it simmers in Step 4; it will act like salt to help brighten the flavors.

Nutrition per serving: Calories: 600, Protein: 42 g, Total Fat: 18 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 75 mg, Carbohydrates: 33 g, Fiber: 8 g, Added Sugar (Soy milk contains trace amounts of cane sugar): 0 g, Sodium: 1750 mg
Contains: soy, wheat, eggs

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