Vegetarian Ramen

🛒 Ingredients

• Dried Kombu 3 g · 9 kcal
• Dried Shiitake Mushrooms 5 g · 15 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh Ginger 5 g · 4 kcal
• Low Sodium Vegetable Broth 230 g · 23 kcal
• Low Sodium Soy Sauce 15 g · 12 kcal
• Mirin 10 g · 21 kcal
• Toasted Sesame Oil 3 g · 27 kcal
• Ramen Noodles 150 g · 210 kcal
• Firm Tofu 60 g · 45 kcal
• Bok Choy 60 g · 8 kcal
• Fresh Shiitake Mushrooms 30 g · 9 kcal
• Sweet Corn Kernels 15 g · 13 kcal
• Spring Onions 7 g · 2 kcal
• Nori Sheet 2 g · 4 kcal

👨‍🍳 Instructions

1. Prepare the dashi base: In a pot, combine 4 cups (950ml) of water with kombu and dried shiitake mushrooms. Bring to a gentle simmer over medium heat for 15-20 minutes, ensuring it does not boil vigorously; then remove the kombu and mushrooms.
2. Add minced garlic, grated ginger, vegetable broth, low sodium soy sauce, and mirin to the dashi base. Simmer for another 10-15 minutes to allow flavors to meld, then stir in the toasted sesame oil.
3. While the broth simmers, cook the ramen noodles according to package directions until al dente. Drain and set aside.
4. Pan-fry the firm tofu slices until golden brown and slightly crispy; you can also bake or air-fry them. Briefly blanch the bok choy and fresh shiitake mushrooms in a separate pot of boiling water or steam them until tender-crisp.
5. To assemble, place a portion of cooked ramen noodles into a large serving bowl. Ladle the hot broth over the noodles.
6. Arrange the pan-fried tofu, blanched bok choy, fresh shiitake mushrooms, and sweet corn kernels on top of the noodles. Garnish with chopped spring onions and a strip of nori sheet. Serve immediately.