When ordering out, it's not so easy to find a vegetarian broth base for a good ramen. But this is warm, hearty and very simple to make at home, for a complete meal everyone will love.You can substitute rice noddles for gluten-free.
1 package of fresh ramen noodles
1 TBSP grapeseed oil
3 cloves garlic chopped or grated
1 two inch piece ginger, peeled and grated
1 small yellow onion, coarsely chopped
8 ounces of spinach or bok choi
8 ounces of mushrooms chopped
4 cups vegetable stock
2 TBSP soy sauce (Tamari for gluten-free)
1 TBSP white or red miso paste
2 TBSP sesame oil (light parts to cook, dark for garnish)
4 chopped scallions
1 package of extra firm tofu
2 eggs soft-boiled (optional)
Heat a large pot over medium-high heat. Add oil, garlic, ginger and onion, mushrooms and scallions. Sauté, stirring occasionally until the onion is slightly caramelized. Add spinach or bok choi. Allow to cook for about a minute. Add 1 cup of the vegetable broth to deglaze the bottom of the pan as you continue to cook the vegetables for a few more minutes.
Add remaining 3 cups of vegetable broth. Add soy sauce and 1 tablespoon of the sesame oil Bring to a quick boil over medium heat, then whisk in the miso paste. Reduce heat to low simmer and cover. Simmer on low for 30 minutes so the flavors can develop.
Take the tofu out of the package squeezing out excess liquid. Wrap in paper towels and place on plate with a heavy object such as a jar on top so more of the liquid can drain. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired.
Add ramen noodles to a pot of boiling water. If fresh, they should only cook a minute. Drain. Add the two eggs, bring to a boil then simmer for three minutes. Peel and slice.
Take the drained tofu and slice into triangles or rectangles. Place in quart sized plastic ziplock or container. Add 1 Tbsp cornstarch and a pinch of salt and pepper. Toss to coat. Heat skillet and add 1 the grapeseed oil. When hot add tofu sesame oil and tofu. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy. Add a little sesame oil when the pan gets too dry.
To serve, divide ramen noodles between four serving bowls. Top with broth, dark parts of scallions, seared tofu and half an egg in each bowl.