Easy Vegetarian Ramen with Rich, Savory Broth
"If you've been pining for a vegetarian ramen that's full of heft and deep, savory flavor, look no further. This is it. The longer you steep the dried shiitakes, the deeper the flavor will be -- so if you can spare 10 minutes in the morning or the night before, it's worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It's fun and totally worth it. Nice big, wide bowls work well for ramen. I'm a fan of these and these...."
INGREDIENTS
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8 cups good low-sodium vegetable broth (this is my favorite by far)
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1 ounce dried shiitakes (15-20 mushrooms)
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1/4 cup low-sodium tamari or other good soy sauce
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2 tablespoons vegetable oil, divided
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1 small yellow onion, thinly sliced
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2 garlic cloves, minced
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1/2-inch piece fresh ginger, peeled and minced
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1 tablespoon good butter
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1 tablespoon white miso paste
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1 tablespoon mirin (rice wine)
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10 ounces baby spinach
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4 eggs
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10 ounces sliced fresh shiitake mushrooms
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4 servings fresh or dry ramen noodles*
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One 6-ounce package baked tofu, at room temperature
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2 to 3 scallions, white and green parts sliced
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Gomasio (sesame salt)
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Toasted sesame oil with hot chili
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