Vegan Miso Ramen

​Prep time: 10 minutes
Cook time: 15 minutes
Yield: 3 servings

​Ingredients - Broth
​- 1 tbsp sesame oil, plus extra for serving
​- 3 tbsp cooking sake
​- 3 tbsp mirin
​- 8 cups (2 liters) water
​- 1 tbsp shiitake dashi powder
- ​3 tbsp soy sauce
- ​5 tbsp shiro (white) miso paste
​- 2 tsp rice wine vinegar

​Ingredients - Bowl
​- 1 pack (270g) organic ramen noodles
​- 1 pack (200g) garlic tofu puffs
​- 1 ½ cups frozen corn
- ​1 ½ cups broccoli florets, cut into bite-sized pieces
​- 1 large carrot, cut into thin matchsticks or peeled into ribbons

​Method
​- Heat the sesame oil in a large stockpot over medium heat. 

- Pour in the cooking sake and mirin, allowing the liquid to bubble rapidly for 1 minute to boil off the alcohol. 

- Add the water, shiitake dashi powder, and soy sauce. 

- Bring the mixture to a gentle simmer.

Miso and Infuse Tofu
​- Ladle approximately 1 cup of the warm broth from the pot into a small bowl. 

- Add the miso paste and rice wine vinegar the bowl and whisk thoroughly with a fork or small whisk until smooth and completely lump-free. 

- Reduce the stovetop heat to low, then stir the dissolved miso mixture back into the stockpot. 

- Add the garlic tofu puffs to the broth and keep warm on low heat; do not allow the broth to boil once the miso has been added.

​Noodles and Vegetables
​- Meanwhile, bring a separate large pot of unsalted water to a rolling boil. 

- Add the ramen noodles and cook according to the package instructions (approximately 4 minutes total). 

- During the final 2 minutes of cooking time, add the frozen corn and broccoli florets directly into the boiling noodle water. 

- Drain the noodles and vegetables thoroughly in a colander.

​Assemble and Serve
​- Divide the drained noodles, broccoli, and corn evenly among three large ramen bowls. 

- Top each bowl with the raw carrot ribbons. 

- Ladle the hot miso broth and garlic tofu puffs generously over the ingredients. 

- To finish, drizzle a few drops of fresh sesame oil. 

- Serve immediately.