Vegan Noodle House Ramen with Tofu

Step 1

MISO BASE: Make the miso base by blending all Miso Base ingredients in a food processor. You will have leftover miso paste to make this decadent ramen again. You can freeze half of the miso base or keep it in the fridge.

Step 2

Press the tofu, you can leave it in the press while you do the next steps.

Step 3

Carefully, thinly slice the dried mushrooms, if you bought pre-sliced, you can do a light chop on them if you'd like.

Step 4

Make the broth base (add 4 cups hot water to 1 TBSP + 1 teaspoon no-chicken better than bouillon vegetarian base).

Step 5

In a 4 quart pot combine the broth and sliced shitake mushrooms, let simmer. If using bok choy, slice off celery-like bottoms and add to the pot. Set bok choy leaves aside, you will add them at the end.

Step 6

TOFU: After pressing as much moisture as you can out of the tofu using paper towels or a tofu press, cut tofu into cubes. Heat the earth balance in a pan on medium-high heat and start pan-frying the tofu. Once the tofu has browned, add 1/4 cup of the spicy miso paste, coating the tofu and pan-searing some more to get a nice golden color. Leave in the hot pan while you finish the broth and make the noodles.

Step 7

Place 1/2 to 2/3 cup miso paste into a very fine sieve. You can do this all at once or in two rounds. Lower the sieve half-way into the simmering broth and use a spoon to press and dissolve the paste into the soup. Discard the “solids” remaining in the sieve. Then add almond milk to the miso broth pot. You do not want to add the Miso Base directly into the soup, it would be gritty or chunky.

Step 8

NOODLES: Make the noodles according to package instructions, I've noticed the noodles take 6 minutes instead of 4, possibly because I am at a high altitude. While the noodles are cooking, add the bok choy leaves to the pot with the broth.

Step 9

TO SERVE: Place noodles in bowls and then add broth, top with your choice of scallions, French's onions, Thai basil, cilantro, roasted broccoli or bok choy leaves and tofu. Garnish with a few drops of toasted sesame oil or sriracha if desired.