A hearty, satisfying vegan ramen soup made with mushroom broth, crispy tofu, and miso‑glazed vegetables. Ready in one pot and perfect for a comforting weeknight meal.
Heat a large pot over medium‑high heat. Add the oil, garlic, ginger, and onion, then sauté, stirring occasionally, for about 5‑8 minutes until the onion develops a slight sear.
Add 1 cup of the vegetable stock to deglaze the pot, using a whisk to scrape up any browned bits.
Pour in the remaining 5 cups of vegetable stock, the tamari (or soy sauce), and the dehydrated shiitake mushrooms, then stir to combine.
Bring the broth to a simmer, then reduce the heat to low, cover, and let simmer for at least 1 hour, up to 2‑3 hours, stirring occasionally.
Taste the broth and adjust seasonings as needed, adding more tamari or toasted sesame oil if desired. Stir in the miso paste at the end.
While the broth simmers, prepare the toppings: press and cut the tofu, coat with a heaping tbsp of cornstarch and a pinch of salt and pepper, then flash‑fry in a skillet with oil until golden. Roast miso‑glazed carrots on a baking sheet in a preheated oven at 400 °F for 20‑25 minutes. Sear the miso‑glazed bok choy in a hot skillet, cut‑side down, for 1‑2 minutes per side. Slice the green onion for garnish.
Bring a large saucepan of water to a boil, add the ramen noodles, and cook according to the package directions (about 4‑5 minutes). Drain and set aside.
Strain the broth, reserving the mushrooms (and optionally the onions and ginger) for serving.
Divide the cooked noodles among four bowls, ladle the hot broth over them, and top with the prepared tofu, carrots, bok choy, and green onion. Serve with chili garlic sauce if desired.
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