Vegan Ramen with Tofu, Mushroom and Pak Choi

• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, pressed and cubed
• 6 oz shiitake mushrooms, sliced
• 2 baby bok choy (pak choi), halved lengthwise
• 2 packs vegan ramen noodles
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 green onions, sliced

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into bite-sized cubes. Slice the shiitake mushrooms and halve the bok choy.

2. 2

   Heat sesame oil in a large pot over medium heat (approx. 350°F / 175°C). Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

3. 3

   Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until softened.

4. 4

   Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce. Let simmer for 10 minutes to meld flavors.

5. 5

   Add the tofu cubes and bok choy to the broth. Cook for 3-4 minutes until the bok choy is tender-crisp.

6. 6

   While the soup simmers, cook the ramen noodles in a separate pot of boiling water according to package instructions (usually 3-4 minutes). Drain and rinse.

7. 7

   Turn off the heat for the broth. Place the miso paste in a small bowl, add a ladle of hot broth, and whisk until smooth. Stir the miso mixture back into the soup (do not boil miso).

8. 8

   Divide the noodles into bowls. Ladle the hot soup, tofu, mushrooms, and bok choy over the noodles. Garnish with sliced green onions and serve immediately.