Vegetarian Japanese Ramen With Soy Mushroom Broth 1771705729073 8bds

Ingredients

• 8 pieces Dried Shiitake Mushrooms
• 6 cups Vegetable Stock
• 0.25 cup Soy Sauce (Shoyu)
• 2 inch piece Fresh Ginger
• 4 cloves Garlic Cloves
• 2 tablespoons Toasted Sesame Oil
• 4 bundles Ramen Noodles
• 2 heads Baby Bok Choy
• 2 pieces Soft Boiled Eggs(optional)
• 3 stalks Green Onions
• 1 tablespoon Mirin
• 2 sheets Nori Seaweed(optional)

Instructions

1. 1

   In a large pot, combine the vegetable stock and dried shiitake mushrooms. Bring to a simmer and let steep for 20 minutes.

2. 2

   While the broth steeps, sauté the minced garlic and grated ginger in sesame oil in a small pan until fragrant.

3. 3

   Remove the mushrooms from the broth, slice them thinly, and return them to the pot along with the garlic-ginger oil.

4. 4

   Stir in the soy sauce and mirin, then let the broth simmer on low heat to develop flavors.

5. 5

   In a separate pot of boiling water, cook the ramen noodles according to package instructions, usually about 2-3 minutes.

6. 6

   During the last minute of noodle cooking, blanch the halved baby bok choy in the same water.

7. 7

   Drain the noodles and bok choy, then divide them equally among four deep serving bowls.

8. 8

   Ladle the hot soy mushroom broth over the noodles and garnish with sliced green onions, half a soft-boiled egg, and nori strips.