Miso Mushroom Ramen

Ingredients

• 1 tbsp extra-virgin olive oil
• 4 garlic cloves (smashed)
• 1 thumb-size piece fresh ginger (smashed)
• 1 shallot (roughly chopped)
• 1/4 cup fresh shiitake or bunapi stalks (chopped, leftover from preparing the toppings)
• to taste fresh or dried chile peppers
• 1/4 cup dried shiitake mushrooms
• 1 tbsp tamari
• 8 cups water
• 1/4 cup white miso paste
• 8 oz firm or extra-firm tofu
• 2 tbsp extra-virgin olive oil
• 1 cup fresh shiitake or bunapi caps (chopped)
• 1 cup snow peas
• 1 large carrot (julienned)
• 4 ramen noodle cakes (seasoning packets discarded)
• to taste scallions (chopped)
• to taste fresh chile peppers or dried chile flakes or powder (chopped)

Instructions

1. 1

   Press the tofu if needed. Wrap the tofu block in a towel or paper towels and sit it on a plate, then place a heavy pan or pot on top of it and let sit for 15 minutes, tipping the plate to pour off water as it accumulates.

2. 2

   Make the mushroom broth. Heat 1 tbsp olive oil in a heavy-bottomed stockpot over medium-high heat and sauté the garlic, ginger, shallot, fresh shiitake stalks, and chiles for about 5 minutes. Add 8 cups of water and the dried shiitake mushrooms and tamari. Bring to a boil, then reduce the heat to low, partially cover with a lid, and simmer for 30 minutes.

3. 3

   Strain the broth through a fine-mesh sieve into a clean stockpot and place over medium heat. Add the miso paste and stir to dissolve. Taste for seasoning and add more tamari if needed. Keep the broth warm over low heat while you prepare toppings, making sure not to let it simmer.

4. 4

   Prepare the toppings. Heat 1 tbsp of the remaining olive oil in a skillet over medium-high heat. Add the chopped mushrooms and cook until they are softened and browned, about 3 minutes. Remove the mushrooms from the pan and set aside.

5. 5

   Cut the drained tofu into cubes. Add the remaining 1 tbsp of olive oil to the skillet and return it to the heat. Add the tofu and cook over medium heat, stirring frequently, until it is browned on all sides, 3 to 5 minutes. Set aside.

6. 6

   Place a small saucepan of water over high heat and bring to a boil. Add the snow peas and cook for 1 minute, then immediately drain in a colander. Rinse well under cold water to halt the cooking, drain, and set aside.

7. 7

   Cook the ramen noodles according to the package instructions.

8. 8

   To serve, divide the ramen among four bowls and cover in broth. Pile on the cooked mushrooms and tofu and the snow peas, julienned carrot, scallions, and chiles and serve hot.

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