Vegetarian Shoyu Ramen

Ingredients

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

Instructions

1. 1

   In a large pot, combine the vegetable broth, dried shiitake mushrooms, smashed garlic, and sliced ginger.

2. 2

   Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to develop the umami base.

3. 3

   Remove the mushrooms, garlic, and ginger with a slotted spoon; slice the mushrooms to use as a topping later.

4. 4

   Stir in the shoyu, mirin, and sesame oil into the broth, keeping it at a very low simmer.

5. 5

   In a separate pot of boiling water, cook the ramen noodles according to package instructions until al dente.

6. 6

   Blanch the halved baby bok choy in the noodle water for the last 60 seconds of cooking.

7. 7

   Divide the noodles and broth into four deep bowls.

8. 8

   Top each bowl with sliced mushrooms, bok choy, half a soft-boiled egg, sliced green onions, and a small square of nori.