Vegetarian Miso Ramen with Silken Tofu

Ingredients

• 3 tbsp Vegetarian miso paste (white or yellow)
• 4 cups Low-sodium vegetable broth
• 8 oz Mushrooms (shiitake or cremini), sliced
• 2 cups Baby spinach
• 1 block (14 oz) Silken tofu
• 2 packs Ramen noodles (instant or fresh)
• 1 tbsp Soy sauce (optional, to taste)(optional)
• 1 tsp Sesame oil (for finishing)(optional)
• 2 stalks Green onions, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, rinse and set aside the spinach, and cut the silken tofu into large spoonable cubes (keep it gentle). Slice the green onions if using.

2. 2

   Cook (15 minutes): In a pot, bring the vegetable broth to a gentle simmer. Add the sliced mushrooms and simmer until tender, about 6–8 minutes.

3. 3

   Stir in the miso paste off the boil (or reduce to very low heat) and whisk until smooth. Add the ramen noodles and cook according to package directions, typically 3–5 minutes.

4. 4

   Add the spinach and cook until wilted, about 1 minute. Gently add the silken tofu and warm just until heated through, about 1–2 minutes (do not boil hard).

5. 5

   Finish and serve: Ladle into bowls, drizzle with sesame oil if using, and top with green onions.