Japanese Miso-Glazed Seitan & Crispy Shallot Ramen with Charred Bok Choy

Ingredients

• 14 oz seitan, store-bought or homemade, cut into 1/2-inch thick slices
• 3 tbsp white miso paste, divided: 2 tbsp for glaze, 1 tbsp for broth
• 2 tbsp fresh ginger, minced
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp sesame oil, divided
• 6 cups vegetable broth
• 1 piece (3-inch) kombu (dried kelp), optional, for umami depth
• 12 oz fresh ramen noodles or egg-free pasta
• 1 lb bok choy, halved lengthwise
• 3 medium shallots, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp soy sauce (tamari)
• 3 tbsp neutral oil for cooking, avocado or grapeseed oil
• 2 tbsp sesame seeds, toasted, for garnish
• 3 stalks scallions, sliced, for garnish
• 1 sheet nori seaweed, torn, for garnish
• 1 tsp chili oil, optional drizzle

Instructions

1. 1

   Prepare the miso glaze: whisk together 2 tbsp white miso, 1 tbsp ginger, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp sesame oil in a small bowl. Set aside.

2. 2

   Press seitan slices between paper towels for 10 minutes to remove excess moisture.