Miso ramen bowls with braised tofu and bok choy | Sunbasket

Name: Miso ramen bowls with braised tofu and bok choy | Sunbasket
Ingredients: ¼ ounce dried shiitake mushrooms; 1 pasture-raised organic egg; 3 scallions; 1 cup soy milk; 1 head baby bok choy; ½ pound Hodo Soy braised tofu; 1 tablespoon sesame oil; Dashi seasoning blend (white miso - gluten-free tamari - rice vinegar - sesame seeds - fresh garlic - fresh ginger - mirin); One or two 2-inch squares kombu; 1½ teaspoons gochujang (optional); 6 ounces fresh ramen noodles; 3 or 4 sprigs fresh cilantro; ½ teaspoon togarashi (optional)

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This vegetarian noodle soup begins, as all good ramen bowls do, with an excellent dashi. Ours is enriched with miso instead of seafood.

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Ingredients

¼ ounce dried shiitake mushrooms
1 pasture-raised organic egg
3 scallions
1 cup soy milk
1 head baby bok choy
½ pound Hodo Soy braised tofu
1 tablespoon sesame oil
Dashi seasoning blend (white miso - gluten-free tamari - rice vinegar - sesame seeds - fresh garlic - fresh ginger - mirin)
One or two 2-inch squares kombu
1½ teaspoons gochujang (optional)
6 ounces fresh ramen noodles
3 or 4 sprigs fresh cilantro
½ teaspoon togarashi (optional)