Ramen is a famous Japanese cuisine, you should try. Let’s check out its ingredients and method of preparation.
- 2 tablespoon sesame or coconut oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 6 cups vegetable broth, plus more for cooking toppings
- 2 tablespoons soy sauce
- 1 tablespoon white miso paste
- 4 medium shiitaki mushrooms, sliced 1/4″
- 6 cups fresh baby spinach
- 1 (14 oz.) block extra firm organic tofu, drained and cubed
- 3 tablespoons organic cornstarch
- 2 green onions, thinly sliced
- 1 carrot, grated
- sriracha chili sauce for serving
- 3 servings fresh or dried ramen noodles
1. Heat 1 tablespoon of oil (or you can use a bit of vegetable broth if you’re avoiding processed oil) in a large pot over medium heat. Add garlic and ginger and saute for a minute, being careful not to burn. Add the vegetable broth, soy sauce, and miso paste, and whisk to combine. Gently simmer over low heat. That’s it for the broth!
2. Make the toppings. Use a towel to soak up any excess water from the tofu. Toss with the cornstarch to coat. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the tofu and brown on both sides. Remove from pan. Deglaze the pan with a splash of vegetable broth.
3. Add the sliced mushrooms, cover to allow them to sweat for a minute, and saute until tender, about 5 minutes. Remove from pan. Add the spinach and another tablespoon of broth if the pan is dry. Saute the spinach just until wilted.
4. Meanwhile, cook the ramen noodles according to package directions but do not use the seasoning packet. Drain noodles. To serve, divide the noodles among serving bowls. Arrange toppings on top of and around the noodles. Pour the warm broth over the noodles and garnish with green onions.