This soul-soothing ramen is soothing and savory: silky miso-tahini coconut broth, earthy porcini, and bright notes of lemongrass and kaffir lime all swirling together like a warm hug for your nervous system. Finished with springy spelt noodles, tender tofu, and an adaptogenic trio of Reishi, Lion’s Mane, and The Mind, this is comfort food with a higher purpose. Slurp slowly, breathe deeply, and let this bowl bring you back to center.
RECIPE
Prep time: 45 minutes
Serves: 2
Recipe by: Silvia Bifaro
Ingredients
For the Broth:
- 34oz (1L) vegetable or chicken broth
- small handful (15g) dried porcini mushrooms
- 13.5oz (400mL) coconut milk
- 2 Tbsp white miso paste
- 2 Tbsp tahini
- ¼ cup tamari sauce
- 4–5 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 green onions, white parts for broth, green parts for topping
- Salt to taste
For the Bowl
- 7oz (200g) spelt ramen noodles
- 7oz (200g) firm tofu, cubed
- 1 ¼ cup (150g) Chinese cabbage, shredded
- Fresh cilantro or Thai basil
- Lime wedges, to serve
Adaptogenic Boost (per bowl)
- 1 tsp Reishi
- 1 tsp The Mind
- 1 tsp Lion's Mane
Instructions:
1. Soak the dried porcini in ½ cup warm water for 20 minutes. Strain, reserving the soaking liquid, and roughly chop the mushrooms.
2. In a large pan, heat a little oil and gently sauté the white parts of the green onions and garlic until fragrant. Stir in the white miso and tahini until combined.
3. Add the ginger and sauté for another minute. Pour in the broth, porcini soaking liquid, coconut milk, tamari, lemongrass, and kaffir lime leaves. Stir to combine and bring to a gentle simmer. Cook for 15 minutes to let the flavors infuse.
4. Add the chopped porcini, tofu cubes, and Chinese cabbage. Simmer gently for another 5 minutes until the cabbage is tender.
5. In a separate pot, cook the spelt noodles according to packet instructions. Drain and divide between bowls.
6. Ladle the hot broth over the noodles. Stir the Reishi, The Mind, and Lion's Mane into each bowl.
7. Top with the sliced green parts of the onions and fresh herbs. Serve with lime wedges.
