Vegan ramen soup

Ingredients for 4 servings:

• 250 g Mie noodles, vegan
• 1 onion(s)
• 5 garlic cloves
• ½ bunch of spring onions
• 14 g shiitake mushroom(s), dried
• 1,400 ml vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste, light
• 1 tsp ginger powder
• 2 tbsp sesame oil for frying
• 6 carrots
• 2 pak choi (baby pak choi)
• 2 tbsp miso paste, dark
• 2 tbsp maple syrup
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 200 g smoked tofu
• 1 tsp cornstarch
• 1 dash of soy sauce
• 1 tbsp sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

with pak choi, mushrooms and glazed carrots

Halve the onion and roughly slice it into strips, finely chop the garlic. Slice the spring onions and set the green part aside. Heat the sesame oil in a large pot and fry the onions for 6 minutes. Add the white part of the spring onions, the garlic, and the ground ginger and sauté for 2 minutes. Deglaze the onions with 200 ml of stock and scrape up any browned meat on the bottom of the pot with a wooden spoon. Add the remaining stock, the soy sauce, and the dried mushrooms and stir in. Bring the soup to a boil, then simmer on low heat with the lid closed for 1-2 hours. The longer the soup simmers, the more intense the flavor will be. Season the stock with soy sauce to taste and add the miso paste. Finally, add the mie noodles to the soup and cook until they reach the desired firmness. Preheat the oven to 220 °C. Halve the bok choy and cut the carrots into bite-sized pieces. Mix the remaining ingredients together to make a sauce. Brush the sauce onto the cut side of the bok choy. Toss the carrot pieces in the remaining sauce and place them on a baking sheet. Bake the carrots in the oven for 30-40 minutes. During the last 10 minutes, add the bok choy to the baking sheet, cut-side up, and bake. Dice the tofu and mix with 1 teaspoon of cornstarch. Heat the vegetable oil in a pan and fry the tofu in plenty of oil for 10 minutes until crispy. Finally, deglaze with a dash of soy sauce. Ladle the soup into bowls. Arrange the tofu, bok choy, and carrots on top of the noodles and garnish with the green part of the spring onions.