MISO MEAL SOUP WITH LION’S MANE

Ingredients

200 g lion’s mane mushroom, torn into pieces

125 g ramen noodles

200 g firm tofu, diced (or replace with shrimp or chicken for a non-vegetarian version)

2 bok choy, halved lengthwise

1 large carrot, peeled and julienned

100 g bean sprouts

4 green onions, sliced on a bias

2 garlic cloves, minced

2 tbsp fresh grated ginger

4 cups vegetable broth

3 tbsp miso paste (adjust if you want more)

2 tbsp soy sauce

3 tbsp canola oil

2 tbsp toasted sesame oil

½ tbsp paprika

Salt and freshly ground pepper, to taste

Chili flakes (optional, for serving)

Preparation

Preheat the oven to 350 °F.

Pat the tofu dry with a paper towel, then crumble it into small pea-sized pieces. In a large bowl, mix the tofu with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp canola oil, paprika, ½ tbsp ginger, and ½ tbsp garlic. Season with salt and pepper and toss to coat well.

Spread the tofu on a baking sheet lined with parchment paper and bake in the center of the oven for 9 to 11 minutes, stirring halfway through, until golden.
Substitution options: You may replace the tofu with diced chicken roasted in the oven until fully cooked, or with shrimp sautéed in a pan for a few minutes until pink.

In a large pot of boiling water, cook the noodles according to package instructions. Drain, rinse under cold water and set aside.

In the same pot, heat 1 tbsp canola oil over medium heat. Add half the green onions, then the remaining garlic and ginger. Season with salt and pepper and cook for about 5 minutes, stirring occasionally. Add the broth, miso paste, sesame oil, and remaining soy sauce, then whisk until the miso is completely dissolved. Bring to a boil, reduce heat, and let simmer for 8 minutes.

Add the lion’s mane pieces and cook for another 2 minutes.

Divide the hot broth into bowls, add the noodles, then top with bok choy, carrots, tofu, chicken or shrimp, bean sprouts, and green onions. Finish with a sprinkle of chili flakes to taste.