Mushroom Ramen

Cold winter days call for my favorite soup ever! I get rice ramen noodles (and usually the shiitakes) from Costco, then throw in a bunch of other staples I usually have around the house. Even my kiddo eats this, even though he professes not to like soup.    

1 lb Firm Tofu, drained and pressed 
1 tbsp Sesame Oil
1 tsp Garlic, minced 
1 tbsp Ginger, minced 
12 oz Shiitake Mushrooms, sliced and washed  
Sprinkle Bacon Salt
Sprinkle Red Pepper Flakes or 1 tbsp Sriracha 
6 cups Veggie Broth (I make mine with Better than Bouillon)
1.5 tsp White Miso Paste 
2 tsp Soy Sauce 
1 tbsp Rice Vinegar
7.5 oz Ramen Noodles (3 of the rice ramen portions from the Costco package)
2 cups Spinach or Bok Choy, torn 
6-minute Egg, halved lengthwise* 
Sesame seeds, green onion, grated carrots or whatever other garnish you prefer

Heat sesame oil, add garlic and ginger over medium-high heat. Add mushrooms, cook until soft and slightly brown. Add more oil if needed.

Add broth, miso paste and soy sauce. Bring to a boil, then cover and let simmer for 15-20 minutes.  

Cut tofu into thin strips and place in dry pan. Let sit until golden on one side, then flip. Remove from pan when done and cut into bite sized pieces. Set aside. 

Add vinegar and ramen noodles to mushroom broth, separating with a fork after awhile, and cook for about 3 minutes. Add torn spinach and cook for another minute. Or use sliced bok choy, adding at the same time as the noodles.  

Top with garnish, tofu and soft boiled egg.     
 
*Place desired number of eggs in pot of cold water until just covered. Heat on high until boiling. Reduce heat to low, cover and simmer for 6 minutes. Remove from heat and dunk in ice bath to halt cooking.