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!