Name: Vegan ramen with tofu and shiitake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 0.25 pcs onion; 0.5 pcs carrot; 0.25 pcs leek; 10 g ginger; 1 clove garlic; 37.5 g chinese mushrooms; 15 ml soy sauce; 0.75 tablespoon miso; 0.5 pcs spring onion; 0.25 teaspoon salt; 0.375 l water; 25 g baby spinach; 0.25 slice nori; 100 g tofu; 1 portion noodles; sesame oil; sesame seeds; coriander; soy sauce; chilli

Step by step process

Preparation

1
Halve the onion and cut into thick half-rings. Peel the carrot. slice one into thick rounds for the broth and cut the other into thin julienne strips for garnish. Clean the leek and cut into larger pieces. Peel the ginger and garlic and slice into thick pieces.
2
Clean the shiitake and slice into thick slices. Slice the spring onions into thin rings. Rinse the baby spinach and let it drain.
3
Dry the tofu, wrap it in paper towels, and let the water drain under light pressure for 10-15 minutes, then cut into approx. 2 cm cubes. (For better flavor, you can briefly brush the tofu with soy sauce and sesame oil.)
TIP:
Pat the tofu dry, wrap it in paper towels, and weigh it down with a plate or a pot (or a stack of books). Let it press for 10-15 minutes to squeeze out the water. Dry tofu browns better when fried and develops a crisper texture.

Cooking

4
Place the onion, carrot slices (2 pieces), leek, ginger, and garlic into a large pot. Pour in 1.5 l of water, bring to a boil, and reduce to a gentle simmer. Add the shiitake and let it gently simmer for 30 minutes. occasionally skim off any foam to keep the broth clear.
5
After 30 minutes, remove some of the hot broth into a small bowl, dissolve the miso paste in it, and return it to the pot (add miso off the boil so it retains its aroma and beneficial probiotics). Season with soy sauce and salt if needed. taste and adjust seasoning.
TIP:
Dissolve the miso paste in two tablespoons of broth off the heat. Then return the mixture to the pot and briefly warm it over low heat to preserve its aroma and probiotics.
6
Meanwhile, heat sesame oil in a pan over medium-high heat and fry the tofu in batches until golden on all sides (approx. 3-5 minutes per side depending on size). don't place too many pieces at once so they brown properly. Let the cooked tofu drain on paper towels.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
7
Cook the ramen noodles according to the package instructions in boiling salted water (usually 2-4 minutes). if using a different type of noodle, adjust the time accordingly. If you want the spinach, briefly plunge it into boiling water for 15-30 seconds to wilt it. Drain the noodles and optionally rinse briefly with warm water to prevent sticking.
8
Before serving, remove larger pieces of vegetables from the broth using a strainer or sieve, or strain the broth through a fine sieve for a clearer appearance.

Serving

9
Place a portion of noodles into each bowl, add some baby spinach, spring onions, and julienne carrot. Arrange a quarter of the fried tofu on top.
10
Ladle hot miso broth over the ingredients so they are submerged. place a strip of nori on the surface. Finish with a pinch of chili or a little sesame oil to taste and sprinkle with sesame seeds and optional fresh cilantro.

More tips:

Always dissolve miso paste separately in a small amount of broth and add it at the end of cooking so it keeps its pronounced flavor and beneficial nutrients.

If you don't have shiitake, you can use other more flavorful mushrooms - for example, oyster mushrooms.

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