Miso ramen bowls with braised tofu and bok choy
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).
- 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
- 1½ teaspoons gochujang (optional)
- Fresh cilantro
- ½ teaspoon togarashi (optional)
Soak the mushrooms
While the mushrooms soak, prepare the egg.
Cook the egg
While the water heats and the egg cooks, prepare the vegetables and tofu.
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.
While the soup simmers, prepare the ramen.
Cook the ramen; finish the soup
While the ramen cooks and the soup simmers, prepare the garnishes.
Prep the garnishes
- Carefully peel the egg and cut in half lengthwise.
- Coarsely chop the cilantro.
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