Even the process of making ramen relaxes me. Take a moment to pause and enjoy this bowl of food before you eat it. Stopping, being mindful and taking a breath just to appreciate what is around us can be instantly grounding and calming for the body and mind. Add as many raw, bright veggies as you like—the different colors always cheer me up! Shiitake mushrooms are full of B vitamins to boost your mood and reduce stress.
SERVES 2 | Prep time: 5 minutes | Cooking time: 15 minutes
1 tbsp miso paste
a handful of dried seaweed ( optional )
a handful of dried shiitake mushrooms
a slice of fresh ginger
1 tbsp tamari
2½ oz noodles (such as buckwheat or soba)
1 tsp coconut or olive oil
3½ oz firm tofu (I use chickpea tofu, but any firm tofu will do), sliced thickly
2 handfuls of raw chopped veggies (such as bok choy, bean sprouts, sliced carrots, spinach, and radish)
1 chopped fresh chile (if you like it hot)
Put the miso paste, seaweed (if using), mushrooms, and 1 quart water in a saucepan on high heat and bring to a boil. Add the ginger and tamari, reduce the heat, and simmer for 10 minutes.
In a separate saucepan, cook the noodles in boiling water for 6 to 7 minutes, or according to the instructions on the package. Drain and set aside.
Meanwhile, heat the oil in a frying pan and lightly fry the tofu for 2 minutes on each side, then set aside.
Strain the broth into a bowl, using a sieve. Put the cooked noodles and the raw veggies into the bottom of two soup bowls and pour the broth over the top. Slice some of the mushrooms and seaweed from the strained broth and add to the ramen. Top with the tofu and scatter with the chopped chile, if using.
Freeze the strained broth in batches for future ramen-making or to use as a tasty stock for soups and stews.