Miso ramen bowls with braised tofu, shiitake, and bok choy

Vegetarian, Dairy Free

4 Servings, 500 Calories/Serving

35 - 45 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).


  • ½ ounce dried shiitake mushrooms
  • 2 pasture-raised organic eggs
  • 4 scallions
  • 2 heads baby bok choy
  • ½ pound Hodo Soy braised tofu
  • 2 tablespoons sesame oil
  • Dashi seasoning blend (white miso - gluten-free tamari - rice vinegar - sesame seeds - fresh garlic - fresh ginger - mirin - salt)
  • 1 cup soy milk
  • Kombu
  • 1 tablespoon gochujang (optional)
  • 10 ounces fresh ramen noodles
  • Fresh cilantro
  • 1 teaspoon togarashi (optional)



Prep the mushrooms

In a medium bowl, soak the shiitake mushrooms in 3½ cups very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms, reserving the soaking liquid for the soup. Discard the stems and thinly slice the mushroom caps.
While the mushrooms soak, cook the eggs and prep the remaining vegetables and tofu.


Cook the eggs

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


Prep the vegetables and tofu

  • 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.


Make the soup

In a large sauce pot over medium heat, warm the sesame oil until hot but not smoking. Stir in the mushrooms, scallions, and soup seasoning blend and cook until fragrant, about 1 minute. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit, then add the soy milk, kombu, and, if using, the gochujang. Season with salt and pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. Discard the kombu.
While the soup simmers, prepare the ramen.


Cook the ramen

Return the pot of water used for the eggs 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.


Prep the garnishes

  • Carefully peel the eggs.
  • Cut the eggs in half lengthwise.
  • Coarsely chop the cilantro.



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.

Did you know? 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 dash of hot chile flakes. Both can be served in the soup or on the side.

Kids can!
  • Help peel the eggs.
  • Garnish the ramen bowls.
  • Set the table.
  • Compliment the cook.
  • Help clean up.

Nutrition per serving: Calories: 500, Protein: 29 g, Total Fat: 14 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 2.5 g, Cholesterol: 75 mg, Carbohydrates: 22 g, Fiber: 10 g, Added Sugar (Soy milk contains trace amounts of organic cane sugar): 0 g, Sodium: 1550 mg
Contains: soy, wheat, eggs

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