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Miso ramen bowls with braised tofu and bok choy
Customer Favorite

Miso ramen bowls with braised tofu and bok choy

Vegetarian, Dairy-Free

2 Servings, 640 Calories/Serving

30 – 40 Minutes

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)

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 brighten the flavors, much like salt.

Ingredient IQ

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.

Nutrition per serving

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 and 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 and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for exactly 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 pot of 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 the soup

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Measure out ½ cup soy milk; save the rest for another use.
  • 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.
In a large sauce pot over medium heat, warm the sesame oil until hot but not smoking. Stir in the mushrooms and scallions and cook until fragrant, about 1 minute. Stir in the dashi seasoning blend and cook until fragrant, about 1 minute. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit; add the kombu, ½ cup soy milk, and as much gochujang as you like. Season with salt and pepper and bring to a boil. Reduce to a simmer and 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 and cook, stirring once or twice, until tender, 2 to 3 minutes. Drain the ramen and add to the soup along with the bok choy and tofu. Bring to a simmer and 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 an egg half, yolk side up, atop each portion. Sprinkle with as much togarashi as you like, garnish with the cilantro, and serve.

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.