Ingredients
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 1/2 tablespoons miso paste white or yellow
- 2 teaspoons rice vinegar
- 1 teaspoon chili paste or sriracha optional
- 8 ounces shiitake mushrooms sliced
- 12 ounces extra-firm tofu cubed
- 3 baby bok choy halved lengthwise
- 8 ounces ramen noodles egg-free
- Water as needed for cooking ramen noodles
- 2 green onions sliced
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot over medium heat, heat the sesame oil. Add the minced garlic and ginger, sauté for 2-3 minutes until fragrant.
- Incorporate vegetable broth, soy sauce, miso paste, rice vinegar, and chili paste (if desired). Mix until the miso paste completely dissolves.
- Bring the broth to a simmer. Add sliced mushrooms and tofu cubes. Simmer for 15 minutes.
- Add bok choy to the broth, allowing it to simmer for another 5 minutes until it's tender.
- Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
- To serve, place noodles into bowls. Pour the broth filled with tofu, mushrooms, and bok choy over the noodles. Top with sliced green onions and fresh cilantro.
