1-First, gather and prepare all ingredients slice the mushrooms, wash the spinach, press and cube the tofu for mise en place. This sets you up for success right from the start.

2-Then, heat 1 tablespoon of grape seed or avocado oil in a pot and sauté the 5 cloves of garlic, 1 piece of ginger, and 1 medium yellow onion for 5-8 minutes until they’re fragrant and soft.

3-Next, add 6 cups of vegetable stock, 2 tablespoons of tamari or soy sauce, and 0.5 ounces of dehydrated shiitake mushrooms to the pot. Let the broth simmer on low for 1 to 3 hours to build that deep flavor we all love. After simmering, stir in 1 tablespoon of white or yellow miso paste and 1 teaspoon of toasted sesame oil for an extra umami kick.

4-While the broth simmers, cook 8 ounces of ramen noodles according to package instructions, then drain and set them aside. For the toppings, press 10 ounces of extra-firm tofu to remove moisture, coat it with cornstarch, season with salt and pepper, and pan-fry until crispy. For the miso-glazed carrots, mix miso paste with maple syrup, tamari, rice vinegar, and sesame oil, then roast the carrots at 400°F for 20-25 minutes.

5>Don’t forget the baby bok choy brush it with the same miso mixture and sear for 1-2 minutes per side. Once everything is ready, strain the broth before serving.

6-Finally, assemble the bowls by placing the cooked noodles in dishes, pouring the hot broth over them, and adding the crispy tofu, miso-glazed carrots, and seared baby bok choy on top. This recipe serves 4 and takes about 3 hours total, with 30 minutes prep and 2 hours 30 minutes cooking, so it’s worth the wait!