Ramen

Ingredients

For the Broth

1 tablespoon grapeseed oil

3 stalks celery, cut into large chunks

3 medium carrots, cut into large chunks

1 small onion, quartered

4 garlic cloves, peeled and crushed

4 Chinese or Napa cabbage leaves or cabbage

2 green onions, cut into large chunks

1/2 sheet of kombu

3 thumb-sized knobs of ginger, cut into large chunks

1/4 cup dried shiitake or porcini mushrooms

Handful shiitake mushroom stems (save caps for topping)

Handful fresh cilantro, chopped

2 teaspoons black peppercorns

1 teaspoon white miso

1/2 teaspoon red pepper flakes

1 1/2 – 1 3/4 teaspoons salt

1 gallon water

Toppings

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cornstarch

1/2 teaspoon baking powder

2 teaspoons sesame seeds

1 tablespoon plus 1 teaspoon grapeseed oil

1 (16-ounce) package extra firm tofu, drained and wrapped in a clean towel for 20 minutes, then cut into 1-inch cubes

1 package Shirataki noodles or rice noodles

3/4 cup Shiitake mushrooms, thinly sliced

1 head baby bok choy, quartered

Tamari, sesame oil, red or white miso, rice vinegar, grated garlic, grated ginger, chili oil, red pepper flakes to taste

Green onions, finely sliced on a diagonal

Cilantro leaves

Sesame seeds

Instructions

For the Broth

1. Heat oil over high heat in a large stockpot. Once hot, add celery, carrot, onion, and garlic and sear for a minute. Then reduce heat to medium.
2. Next, add cabbage, green onions, kombu, ginger, dried mushrooms, mushroom stems, cilantro, peppercorns, miso, red pepper flakes, as well as salt and cover with water.
3. Bring to a boil before reducing to a simmer for 60 minutes. Taste frequently, but if broth becomes too salty, add a bit more water. Then add additional salt to taste if needed.
4. After cooking and adjusting seasonings, turn heat off and then place a large bowl in the sink. Put a colander inside the bowl and then strain broth. Place stockpot back on the stove and then strain mixture again through a fine sieve or a China press. Discard vegetables.
5. Finally, heat broth to a gentle simmer and season with salt and pepper to taste.

For the Toppings

1. In a medium bowl, combine salt, pepper, cornstarch, baking powder, and, finally, sesame seeds. Add cubed tofu and gently stir to combine.
2. After that, heat a large skillet over medium high heat. Add 1 tablespoon grapeseed oil and tofu. Cook each cube, rotating till each side is thoroughly browned. As soon as they’re browned, remove from heat and set aside.
3. After that, place a large pot of salted water on the stove and bring to a boil. Submerge noodles and cook until barely done. Do not overcook.
4. In skillet from tofu, add an additional teaspoon of grapeseed oil and heat over medium high heat. Add sliced mushrooms and cook until browned.
5. Then assemble the bowls. Be sure your serving bowls have enough depth to accommodate all of the ingredients. Finally, place noodles at the bottom of the bowl and top with tofu, mushrooms, and bok choy.
6. Season with your choice of tamari, sesame oil, miso, rice vinegar, garlic, ginger, and chili oil. Lastly, top with hot broth and garnish with green onion, cilantro, and sesame seeds.