1 inch piece of ginger, peeled and roughly chopped
1 spring onion, thinly sliced
For the Broth:
8 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon sesame oil
1 small onion, chopped
1 carrot, chopped
2 tablespoon of miso (I used red)
2 tablespoon soy sauce or tamari
2 cups vegetable broth
3 cloves garlic, minced
1 1/2 inch piece of fresh ginger, sliced
For the bamboo:
200 grams canned and drained bamboo
1 teaspoons sesame oil
1 tablespoon soy sauce
2 1/2 teaspoon sugar
Pinch or two of chili flakes, to taste
For the tofu:
8 ounces extra-firm tofu, thinly sliced
1 tablespoon sesame oil
For the fixings:
8 ounces ramen noodles (in a pinch, you can buy the easy Maruchan kind and discard the spice packet)
4 large eggs
3–4 green onions, thinly sliced
Handful of bean sprouts, blanched
4–6 baby bok choy, sliced in half and blanched
Make the sesame tare:
Combine the sesame seeds, soy sauce or tamari, sugar, chili oil, sesame paste or peanut butter, ginger and spring onion in a food processor and process until smooth.
Make the Broth:
In large bowl, combine the boiling water and the dried mushrooms and let soak 15 minutes. Strain the mushrooms through a sieve. Reserve both the soaking water and the porcini, slice once cool.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and carrot, sauté 2 minutes.
In a small bowl, whisk together the miso and soy sauce (or tamari if you’re gluten free).
Add the miso mixture, mushroom liquid, veggie broth, garlic, and ginger to your veggies and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Strain the broth over a bowl to remove the solids and discard them. Return to pain over medium heat and bring to a boil. Remove from heat.
Make the bamboo:
In a skillet, heat 1 tsp. sesame oil over medium and stir-fry the bamboo until dry. Add the soy sauce, sugar and chili flakes and cook until dry. Watch carefully as they will burn quickly!
Make the tofu:
Heat 1 tablespoon of the sesame oil in a large skillet or sauté pan over medium-high heat. Add the tofu and cook until crispy and golden. Flip to ensure even cooking, about 5-8 minutes total.
Soft boil the eggs:
Heat a medium sized saucepan to a rolling boil. Use a slotted spoon to gently place the eggs in the water. Cook for 5-6 minutes and immediately transfer to a bowl of cold water to prevent further cooking. Let cool until they are able to be handled and peel.
Assemble the ramen:
Before you begin, have everything laid out so you can work quickly. Have the pot of broth warm on the stove.
Heat a large pot of water to boiling and cook the ramen according to package direction or until tender (about 8 minutes). Drain and remove from heat.
Divy up broth between your serving bowls and equally divide the sesame tare between them. Whisk to combine. Add the cooked ramen. Top each bowl with mushrooms, soft-boiled eggs, bamboo shoots, tofu, and green onions.
Since this meal has several steps, you can prepare it over two days. You can make the sesame tare and broth ahead of time and keep them in the fridge overnight.