Shoyu Vegan Noodles with Shiitake, Tofu, and Rich Veggie Broth
Rich shoyu noodles with roasted shiitake, seared tofu, and fresh spinach floating in steamy mirin-soy broth. Surprisingly filling and cozy.
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Cooking tools:
- Tofu press
- Grater
- Microplane
- Stove
- Stockpot
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Can opener
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 4 cups vegetable broth
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish
- Nori sheets, for garnish
- 2 green onions, sliced
- 1 block firm tofu, cubed
- 1 cup bamboo shoots, sliced
- 1 cup baby spinach
- 1 cup shiitake mushrooms, sliced
- 200 grams ramen noodles
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