Miso ramen bowls with braised tofu and bok choy
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)
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.