INGREDIENTS
1/2 oz
Dehydrated shiitake mushrooms
5 cloves
Garlic
1
3-inch piece Ginger
1/2 cup
Green onion
1
Miso-glazed baby bok choy
1
Miso-glazed carrots
1
Yellow onion (110 g), medium
10 oz
Tofu, extra-firm
6 cups
Vegetable stock
1 tbsp
Miso paste, white or yellow
2 tbsp
Tamari or soy sauce
1 tbsp
Grape seed oil
1 tsp
Sesame oil
8 ounces (227 g) ramen noodles* (ensure gluten-free and vegan-friendliness on package - I like this brand available at Whole Foods)