Authentic Miso & Dashi Ramen with Shiitake and Tofu
A restorative Japanese-style broth made from scratch with kombu, bonito, and fresh mushrooms.
There is a profound comfort in a properly made Miso Soup. The secret lies in the Dashi—the foundational broth of Japanese cuisine. If you enjoy the clean, vibrant flavors of our Garden Trio of Spreads, this soup will become a staple in your wellness routine. It’s the perfect light dinner before a treat like our Dark Chocolate & Pear Tart.
The Umami Pantry
The Dashi Base:
- 10cm Square Kombu Seaweed
- 20g Dried Bonito Flakes
- 1 Liter Cold Water
The Filling:
- 200g Tofu (cubed)
- 100g Shiitake & 100g Enoki Mushrooms
- 1 Pack Rice Vermicelli
- 2 Tbsp Miso Paste & Fresh Ginger
Preparation Method
1. Crafting the Dashi: Place the kombu in 1 liter of cold water for 1 hour. Heat the pan over medium heat; just before it reaches a rolling boil, remove the kombu. Add the bonito flakes, turn off the heat immediately, and let infuse for 15 minutes. Filter the liquid—your gold-standard broth is ready!
2. Prepare the Fillings: Rinse the mushrooms and tofu. Cut the shiitake into slices and separate the enoki stems. Peel and grate the ginger finely. Slice the new onions, keeping the white parts (for cooking) and green parts (for garnish) separate. Cut the nori into delicate filaments.
3. Build the Flavor: Cook the rice vermicelli according to the package instructions. Meanwhile, dilute the miso paste into your warm dashi broth. Add the white onion parts, ginger, mushrooms, and tofu cubes. Let simmer gently for a few moments to marry the flavors.
4. Assembly: In 4 deep bowls, place a portion of vermicelli. Pour the hot miso broth with the mushrooms and tofu over the noodles. Garnish with the green onions, nori filaments, and a generous sprinkle of sesame seeds. Serve immediately while steaming.
Complete Your Healthy Menu:
- Protein Side: Quinoa & Broccoli Feta Croquettes
- The Appetizer: Garden Veggie & Hummus Tartlets
- The Warm-up: Roasted Pumpkin & Chestnut Soup