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Ingredients
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Broth & Base
Tofu & Brussels Sprouts
Noodles & Toppings
Method
Broth & Base
- 1
Prep
Peel and smash the 4 garlic cloves. Peel and thinly slice or grate 2 tablespoons fresh ginger. Rinse the kombu quickly under cold water to remove surface salt/grit.
- 2
Soak aromatics
In a large stockpot, combine 8 cups vegetable broth, 2 cups water, dried shiitake mushrooms, kombu, smashed garlic, and ginger. Bring to a gentle simmer over medium heat. Do not boil for the first 10 minutes (especially if using kombu) to avoid bitterness.
- 3
Simmer
Reduce heat to low and simmer gently, uncovered, for 25 minutes to extract mushroom and kombu flavor. Taste occasionally and skim any foam.
- 4
Finish broth
Remove kombu and mushrooms (reserve mushrooms to slice for bowls). Turn off heat. Whisk 3 tablespoons white miso with 1/2 cup hot broth in a small bowl until smooth, then stir back into pot. Add 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon neutral oil, and 1 teaspoon salt. Keep broth warm on the lowest heat setting.
Tofu & Brussels Sprouts
- 5
Prepare tofu
Drain 14 oz extra-firm tofu and press for 15–20 minutes between plates with a weight to remove excess water. Cut tofu into 1/2-inch thick rectangles or cubes.
- 6
Season & coat
In a shallow bowl, toss tofu pieces with 1 tablespoon soy sauce, 1 teaspoon maple syrup, 2 tablespoons cornstarch, and 1/2 teaspoon black pepper until evenly coated.
- 7
Cook tofu
Heat 2 tablespoons neutral oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer and cook without moving for 3–4 minutes until golden brown, then flip and brown the other side another 3–4 minutes. Transfer to a plate and keep warm.
- 8
Prep Brussels sprouts
Trim the stem ends of 12 Brussels sprouts, remove any yellow outer leaves, then halve them lengthwise.
- 9
Sear sprouts
In the same skillet (add 1 teaspoon oil if needed), place Brussels sprouts cut-side down and sear over medium-high heat for 4–5 minutes until deeply browned. Stir and cook another 2–3 minutes until tender but still with a bit of bite. Season with a pinch of salt and a little black pepper.
- 10
Finish
Optionally toss the seared Brussels sprouts with the reserved shiitake slices and a light splash (1 tsp) of soy sauce to glaze. Return tofu to skillet briefly to reheat and crisp edges (about 1 minute).
Noodles & Toppings
- 11
Cook noodles
Bring a separate pot of water to a rolling boil. Cook 12 oz ramen noodles according to package instructions until just al dente (usually 2–4 minutes for fresh, 4–6 for dried). Drain and rinse briefly under hot water to remove excess starch and prevent sticking.
- 12
Prep toppings
Thinly slice 4 green onions on the diagonal. Cut nori sheets into long strips. Rinse and dry 2 cups baby spinach. Slice reserved rehydrated shiitake mushrooms thinly if not done already.
- 13
Assemble bowls
Divide cooked noodles between 4 bowls (about 3 oz noodles per serving). Ladle hot broth over noodles (about 2+ cups per bowl). Arrange seared Brussels sprouts, crispy tofu, baby spinach, shiitake slices, and green onions on top. Garnish with nori strips, 1 teaspoon toasted sesame seeds per bowl, a drizzle of chili oil if using, and a lime wedge on the side.
- 14
Serve
Serve immediately while hot. Encourage diners to squeeze lime on top and stir to wilt the spinach slightly into the broth.