It’s hard to beat a satisfying bowl of ramen packed full of vegetables, noodles and tofu. The broth is the key to the dish and ours is made from fresh and dried mushrooms, soy sauce and mirin. It’s amazing how quickly the flavors come together in the pot before bok choy and egg noodles drop in. The surprise addition is the tofu broiled with a topping of honey and miso and sprinkle of sesame seeds. There are more then enough to top each bowl with extras for side snacking.

What You’ll Need:

8 shiitake mushrooms
0.5 ounces dried porcini mushrooms
1 tablespoon mirin
3 tablespoons low sodium soy sauce
2 tablespoons honey
¼ cup awase miso paste
14 oz firm tofu
2 heads bok choy
7 oz ramen egg noodles
1 teaspoon sesame seeds
a neutral oil such as vegetable, canola or safflower oil
1 large egg

Recipe Steps:

1. Prepare brothFill a medium sized saucepan with 4 cups water. Remove stems from shiitake mushrooms and discard. Cut shiitake caps into thick slices and place into the water along with dried porcinis. Add mirin and soy sauce and bring to a simmer. Taste, add salt if needed.

2. Make miso glazeIn a small bowl, whisk together honey and miso until a thick smooth paste is formed.

3. Glaze tofuHeat broiler to high. Slice tofu in half lengthwise then slice across into 16 equal squares. Spread 1 tablespoon oil on a rimmed baking sheet then place on tofu in a single layer. Spread miso mixture onto the tofu and broil until top is golden and lightly charred, 10 – 12 minutes. Sprinkle tops with sesame seeds.

4. Soft boil eggFill a small saucepan with cold water. Carefully place egg inside (the water should cover the egg by a ½ inch), bring to the boil then simmer for 4 minutes. Remove and run under cold water, then remove shell and slice in half.

5. Cook bok choy and noodlesRinse bok choy in cold water to remove any dirt. Slice on the diagonal into 1 inch pieces. Place in the simmering broth along with the noodles, cook until noodles are loose and the greens are lightly wilted, about 3-4 minutes.

6. Plate your ramenLadle broth and noodles into two deep serving bowls. Top each with some of the miso glazed tofu. Add half an egg to each bowl. Pass remaining tofu on the side.