Behold this amazing 30(ish) minute ramen! Best ramen I have made to date!
- 1 carton ginger miso broth from trader joes (or veg broth)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 3 T tahini
- 4 T miso
- 2-4 cloves garlic, minced
- ramen noodles
- baby spinach
- bok choy
- 2 T olive oil or melted earth balance
- shitake mushrooms, sliced
- seasame seeds
- green onions
In a pot, combine the broth, 1-2 cups water, soy sauce, vinegar, tahini, miso, ginger and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer about 20 minutes or so.
Cook the ramen noodles according to package directions and set aside.
Prepare your tofu as well. I cube mine and throw it in the air fryer, but you can fry it, bake it or throw it in raw.
To make the shitake mushrooms nice and crispy – Preheat the oven to 425 degrees. On a baking sheet, combine the earth balance or oil, mushrooms, sesame seeds, and some sprinklings of togarashi. Add a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are crispy and cooked a bit.
I know this probably makes more dishes and a big mess, but i usually ladle what I am going to eat into a smaller bowl and add the bok choy, spinach, tofu, corn and green onions and let it cook a little bit to soften the veggies and make sure its heated through. add the noodles at the end so they dont get too overcooked- and Ladle the soup into bowls and top with the crispy mushrooms. sprinkle more togarashi on top.