Easy Vegetarian Ramen with Rich, Savory Broth


For the broth

8 cups good low-sodium vegetable broth (this is my favorite by far)
1 ounce dried shiitakes (15-20 mushrooms)
1/4 cup low-sodium tamari or other good soy sauce
2 tablespoons vegetable oil, divided
1 small yellow onion, thinly sliced
2 garlic cloves, minced
1/2-inch piece fresh ginger, peeled and minced
1 tablespoon good butter
1 tablespoon white miso paste
1 tablespoon mirin (rice wine)

For the soup

10 ounces baby spinach
4 eggs
10 ounces sliced fresh shiitake mushrooms
4 servings fresh or dry ramen noodles*
One 6-ounce package baked tofu, at room temperature

To garnish

2 to 3 scallions, white and green parts sliced
Gomasio (sesame salt)
Toasted sesame oil with hot chili

Read more at umamigirl.com



Stay Fancy! ;)

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