Ramen Noodle Bowl

Prep: 15 minutes Cook: 10 minutes

Serves:4

While we were in Portland we ate at a Japanese restaurant called Wafu. They serve some fabulous vegan ramen noodle bowls. A small cup of hot sauce is offered alongside the noodle bowl so each diner can spice up the ramen just to their liking. I bought all the ingredients I would need after I returned home and assembled these bowls last night for dinner for our other son, Patrick and his wife, Irene. They loved them too!! Really easy, yet satisfying and delicious.

Ingredients

  • 8 cups water
  • 1/2 cup white miso
  • 1/3 cup reserved tofu marinade (from baked tofu)
  • 1 bunch scallions, finely chopped
  • 1 cup fresh mushrooms, sliced (see hints below)
  • 1 cup baked tofu slices (recipe in Entrees)
  • Sriracha (or other hot sauce)
  • ramen noodles (see hints below)

Directions

Place the water in a large pot and bring to a boil. Place the miso in a medium bowl and add about 1 to 1 1/2 cups of the boiling water to the miso. Whisk well until completely smooth. Return to pan. Add the reserved marinade from the baked tofu recipe below. Keep broth warm but do not boil.

Meanwhile, prepare the scallions, mushrooms and tofu and set aside in separate bowls. Bring another large pot of water to a boil, drop in the ramen noodles and cook until just tender, about 3-5 minutes depending on the kind used. Drain off water. (See hints below.) Place an equal amount of noodles in each of four large soup bowls. Ladle the miso broth over the noodles and top each bowl with equal amounts of the scallions, mushrooms and baked tofu. Serve with Sriracha or other hot sauce on the side for each person to add to their bowl as desired.

Hints: Use some exotic mushrooms in this recipe if you can find them in your market, such as oyster, chanterelles, enoki, etc; however, sliced white or cremini are also delicious. Make the baked tofu ahead of time and reserve the rest for snacking or another recipe. Save the extra marinade for use in this recipe. Ramen noodles are made from wheat flour, water and salt. Be sure to read ingredients carefully as some products do contain eggs. The widest variety of noodles will be found in large Asian Markets. Follow directions for cooking time on the package. Fresh noodles will take less time to cook than dried noodles. Annie Chun's makes fresh packs of organic noodles that are available in many markets. They just need to be dropped into boiling water and they are softened and ready to use in recipes in 3 minutes. There are 2 packs of noodles in each package and each pack weighs 6 ounces, already cooked. I used 4 packs in the recipe above.