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How To Make Vegetarian Ramen (Recipe) ベジタリアンラーメンの作り方（レシピ）
Once hot, add oil, garlic, ginger, and onion. Use a whisk or wooden spoon to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to , stirring occasionally. The longer it cooks, the more the flavor will deepen and develop. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time. Fill a large saucepan or pot with water and bring to a boil. Drain and set aside. Strain broth and reserve mushrooms for serving. Save onions and ginger for serving as well, if desired, though I discarded them. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce found here for added heat. Best when fresh, though the broth can be stored separately in the refrigerator for up to 5 days and in the freezer for up to 1 month. To a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar or sub lime juice , and 1 tsp sesame oil. Whisk to combine, then add carrots and toss. Arrange on a foil-lined baking sheet in an even layer and roast for minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown. Prepare the same miso mixture as above for carrots. Brush mixture over bok choy. Once pan is hot, lay down bok choy cut-side down and sear for minutes. Flip and sear on other side. Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. Heat a metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Brown on one side for minutes, then flip and brown on other side until light golden brown and crispy. Nutrition Per Serving 1 of 4 Calories:
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