Low Inflammation Shoyu Ramen with Tofu and Veggies

Instructions

1. 1

   **Prepare the Broth**: In a large pot, combine the vegetable broth, soy sauce, mirin, sesame oil, ginger, garlic, rice vinegar, and a pinch of black pepper. Bring it to a simmer over medium heat and allow it to cook for about 15-20 minutes to let the flavors meld.

2. 2

   **Cook the Tofu**: While the broth is simmering, in a separate pan, heat a little sesame oil over medium heat. Add the cubed tofu, searing until golden brown on all sides. Remove from heat and set aside.

3. 3

   **Cook the Noodles**: In a pot of boiling water, cook the ramen noodles according to package instructions. Drain and set aside.

4. 4

   **Add the Vegetables**: Strain the broth to remove the ginger and garlic pieces (if desired) and return it to the pot. Add the mushrooms and simmer for an additional 5 minutes until tender. Then add the spinach and cook until wilted.

5. 5

   **Assemble the Ramen**: In serving bowls, divide the cooked ramen noodles, topping them with the tofu, mushroom-spinach mixture, and pour the hot broth over everything. Halve the soft-boiled eggs and place them on top.

6. 6

   **Garnish and Serve**: Garnish with chopped green onions and enjoy your comforting, low-inflammation shoyu ramen!