Shiitake Tofu Ramen

Soft tofu and shiitake mushrooms soak up a light broth rich in umami, perfect for a soothing lunch.

Ingredients

• 4 cups dashi or vegetable broth (preferably low-sodium)
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 block soft tofu, cut into cubes
• 1 cup shiitake mushrooms, cleaned and sliced
• 4 portions ramen noodles (seasoning packets discarded)
• 2 green onions, thinly sliced (plus extra for topping)
• Kosher salt and white pepper, to taste

Preparation

1. In a saucepan, combine dashi or vegetable broth, soy sauce, mirin, and sliced shiitake mushrooms. Simmer gently for 10 minutes to infuse flavor.
2. Taste and adjust seasoning with salt and white pepper if needed. Stir in sesame oil.
3. Carefully add cubed soft tofu to the broth and warm through without breaking up the tofu.
4. Cook ramen noodles according to package directions; drain well.
5. To serve, divide noodles among bowls, ladle shiitake-mushroom broth with tofu over, and garnish with green onions.
6. Finish with your choice of toppings: crispy fried garlic, nori strips, bamboo shoots, toasted sesame seeds, bean sprouts, shichimi togarashi, and microgreens.