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Export 16 ingredients for grocery delivery
Step 1
To make the ramen broth, heat oil in a large pot over medium heat. Once hot and shimmering, add the onion, garlic, and ginger. Sauté until very fragrant and the onion is golden. About 5-6 minutes. Lots of flavors develop here so don’t rush this step.
Step 2
Add in the vegetable broth, water, tamari, and dried mushroom. Give a good stir and scrape up any brown bits on the bottom of the pot. Bring to a boil, then lower heat to a gentle simmer and cover with a lid. Cook for 35-40 minutes to develop lots of flavor. Give a good stir every 8-10 minutes.
Step 3
While the broth is simmering, start making the tofu. In a container with a lid, add the tofu cubes, cornstarch, salt, and pepper. Close lid and gently shake until the tofu is well coated.
Step 4
Heat up the sesame oil in a large skillet. When hot and shimmering, place the tofu in an even layer with room in between each piece. Cook for 2-4 minutes on each side, until the tofu cubes, are golden and crispy. Set aside.
Step 5
When the broth is done, pour it through a fine-mesh strainer with a large bowl underneath and gently press the mixture with the back of a large spoon to release all the broth. Reserve the mushroom for serving and discard the rest.
Step 6
Pour broth back into the pot, but take out a ½ cup of broth and place it in a small bowl with the miso paste. Whisk well to combine and add it back into the broth and give a good stir (the miso is very hard to break down otherwise).
Step 7
Bring the pot of broth to a boil. Once boiling, add the baby bok choy and cook for 1-2 minutes to blanch. Remove with tongs and set aside.
Step 8
Now add the 3 packs of noodles and cook for 2-4 minutes until you’ve reached the desired consistency. Don’t overcook. Taste and add more tamari if needed.
Step 9
To serve, use tongs or chopsticks to divide the noodles between 4 bowls and ladle the broth on top. Add the tofu, reserved mushrooms, bok choy, carrots, green onion, cilantro. See notes for additional serving suggestions.
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