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(Published: Feb 10, 2017)

Directions:

1. Over medium-high heat, heat a large stock pot. Heat one tablespoon of grapeseed oil, garlic, ginger, and onion. Saute for 5-8 minutes, or until onions become fragrant and slightly browned at the edges.
2. Add 1 cup of the vegetable broth, and use a spatula to deglaze the bottom of the pan (this will enhance the flavour of the broth).
3. Add the remaining 5 cups of broth, tamari or soy sauce, and dehydrated mushrooms to the pot.
4. Turn heat up to medium, and bring broth to a simmer, then reduce to low and cover. Keep simmering and covered for 1-3 hours (the longer you simmer, the stronger the flavour will be).
5. Taste broth, adjusting seasonings if necessary. Add 1 tbsp miso paste.
6. While you’re waiting for broth to finish simmering, use a knife or vegetable peeler to slice carrots into very thin almost noodle-y strips. Set aside.
7. Prepare fried tofu. Press extra firm tofu until as much moisture as possible is removed, then slice into bite sized pieces, and place into a plastic bag. Add a generous tbsp cornstarch and a pinch of salt and pepper to the bag, and toss everything together to coat tofu. Heat a frying pan over medium heat with 1 tbsp sesame oil. Brown on one side for 4-5 minutes, then flip. Turn off heat, and set aside.
8. Prepare noodles according to package instructions. Drain and set aside.
9. Drain simmering broth, reserve mushrooms for serving.
10. To serve, divide ramen noodles between 4 serving bowls. Add broth to each bowl, and top with carrots, bok choy, green onions, and seared tofu.