Ingredients

The following ingredients have 4 Servings
  • 10 ounces sliced shiitake mushrooms
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 3 tbsp soy sauce
  • 1/2 tsp paprika*
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 cups vegetable broth
  • 5 cloves garlic (finely minced)
  • 5 scallions (green onions, chopped)
  • 1 tbsp olive oil
  • 1 1/2 tbsp miso paste
  • 3 tbsp low sodium soy sauce or tamari
  • 1 tsp maple syrup
  • Optional: 2-3 tsp sriracha
  • 8 ounces ramen noodles (I used gluten free)
  • 2 cups chopped kale
  • Chopped scallions and cilantro for garnish
  • 1 block extra firm tofu
  • 1 tbsp toasted sesame oil
  • 1-2 tbsp soy sauce or tamari

Instruction

  • Whisk together all ingredients for the mushroom marinade.
  • Add the sliced shiitake mushrooms to a shallow bowl and pour the sauce on top. Toss around until each piece is well coated.
  • Set aside and preheat the oven to 400 degrees Fahrenheit.
  • While the mushrooms are marinating, add the finely minced garlic and chopped scallions to a large pot with the oil. Saute for about 2 minutes or until the garlic starts to brown.
  • Whisk in the soy sauce, miso paste, maple syrup and sriracha if using. Pour in the vegetable broth and stir everything together.
  • Let simmer for about 20 minutes to allow all of the flavors to absorb together.
  • Meanwhile, add the mushrooms to a baking sheet lined with parchment paper and bake for 25-30 minutes.
  • During the final 10 minutes, remove the tofu from the package, drain off excess liquid and cut into 1 inch cubes.
  • Add to a pan with the toasted sesame oil and saute for 3-5 minutes on each side or until crispy. Toss with soy sauce.
  • Add the ramen noodles to the pot with the broth and cook for about 3 minutes. Taste and adjust flavors as desired. If you used low sodium veggie broth you may want to add a touch more salt.
  • Remove the mushrooms from the oven and assemble your bowls with the soup, tofu, mushrooms and top with chopped kale/spinach and finely minced cilantro and scallions. Enjoy!