Miso ramen bowls with braised tofu and bok choy
This vegetarian noodle soup begins, as all good ramen bowls do, with an excellent dashi. Ours is enriched with miso instead of seafood.
In your bag
- ¼ ounce dried shiitake mushrooms
- 1 pasture-raised organic egg
- 3 scallions
- 1 cup soy milk
- 1 head baby bok choy
- ½ pound Hodo Soy braised tofu
- 1 tablespoon sesame oil
- Dashi seasoning blend (white miso - gluten-free tamari - rice vinegar - sesame seeds - fresh garlic - fresh ginger - mirin)
- One or two 2-inch squares kombu
- 1½ teaspoons gochujang (optional)
- 6 ounces fresh ramen noodles
- 3 or 4 sprigs fresh cilantro
- ½ teaspoon togarashi (optional)
If you have any sake (rice wine) on hand, add a splash to the broth as it simmers in Step 4; it will brighten the flavors, much like salt.
Gochujang is a Korean hot sauce, and togarashi is a Japanese seasoning blend. Our togarashi includes orange zest, black and white sesame seeds, and a pinch of hot chile flakes. Both can be added to the soup or served on the side.
Protein: 44g (88% DV), Fiber: 16g (64% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 6g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 1280mg (53% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 78g (26% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Soy, wheat, eggs.