Vegetarian Ramen

By: Dishing out health

one packet of tofu 2 Tbsp. Olive oil 6 to 8 oz. thinly sliced shiitake mushrooms, stems removed ½ cup minced shallots4 garlic cloves, minced1 Tbsp. freshly grated ginger3 Tbsp. white miso paste 2 Tbsp. lower-sodium soy sauce 2 Tbsp. rice vinegar1 Tbsp. hot chili oil6 to 8 cups vegetable broth 2 packs dry ramen noodles (seasoning packs discarded) 1 cup sweet corn (frozen/thawed, canned, or fresh)3 soft-boiled eggs, halved* optional Thinly sliced green onions for garnish Toasted sesame seeds for garnishCrispy fried onionsShiitake mushroomcornflower 1/2 cup

Cut tofu into cubes and coat with cornflower and a sprinkle of vege stock.Heat a stock pot or Dutch oven over medium heat. Once hot, lightly grease and add tofu. Cook for 4 to 5 minutes, using a wooden spoon to turn tofu until crispy. Transfer tofu to a bowl and set aside.Add oil to pan, along with mushrooms. Cook 5 minutes, until golden and tender. Stir in shallots, garlic, and ginger; cook 2 to 3 more minutes, until aromatic. Stir in miso paste, soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil. Note: if you prefer a brothier ramen, add an additional 1 to 2 cups of broth at this time. Lower heat and very gently simmer over medium-low for 20 minutes.
Bring broth back to a boil, and add noodles. Cook until noodles are al dente, about 3 minutes, or according to package instructions. Stir in corn.Ladle ramen into bowls, and top with tofu, a handful of green onions, and toasted sesame seeds. You can add a hard boiled egg (we missed this step). For more spice, drizzle extra chili oil overtop. Sprinkle with fried onion.