Ingredients:

  • 3 tbsp White or Red Miso Paste
  • 2 tbsp Soy Sauce
  • 1 tbsp Chili Garlic Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Maple Syrup
  • 1 tsp Freshly grated ginger
  • 12 oz Ramen noodles
  • 4 cups Vegetable broth
  • 2 cups Shredded cabbage
  • 1 cup Sliced shiitake mushrooms
  • 2 cups Fresh baby spinach
  • 2 cloves Garlic, minced
  • 4 sheets Nori, cut into strips
  • 2 stalks Green onions, thinly sliced
  • 1 tsp Toasted sesame seeds
  • 14 oz Extra-firm tofu, cubed and seared

Instructions:

  1. In a small bowl, whisk together the miso paste, soy sauce, chili garlic sauce, maple syrup, and grated ginger until the mixture forms a smooth, aromatic paste with no clumps.
  2. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced shiitake mushrooms, sautéing for 3-5 minutes until browned and fragrant.
  3. Stir in the shredded cabbage and cook for another 2 minutes until slightly wilted.
  4. Pour in the vegetable broth and bring to a gentle simmer. In a separate pot, cook the ramen noodles according to package instructions.
  5. Remove the broth pot from direct high heat and whisk in the prepared miso paste until fully dissolved, ensuring the broth does not reach a rolling boil to preserve the probiotics.
  6. Stir in the fresh baby spinach until just wilted, then divide the cooked noodles among four bowls.
  7. Ladle the spicy miso broth and vegetables over the noodles. Top each bowl with nori strips, sliced green onions, toasted sesame seeds, and seared tofu.