This bowl builds a deeply savory broth from scratch, simmering ginger, garlic, and tomato paste until fragrant, then steeping dried shiitake mushrooms until the liquid turns rich and complex. A whisk of white miso stirred in at the end gives the broth that signature savory backbone, with a little chili garlic sauce for warmth if you want it. Cubes of extra-firm tofu get pan-seared until crackly and golden on every side, landing on top of tender noodles alongside wilted baby bok choy and sweet corn. Scallions, sesame seeds, and crisp nori strips finish things off for texture and a pop of color in every bowl. It's a slurpable, comforting dinner that comes together with a few simple stovetop steps, and it's a solid pick for a gluten free kitchen. Keep the rehydrated mushrooms handy for topping ā they add another layer of savory depth right before serving.
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Heat the sesame oil in a large pot over medium heat until shimmering. Add the ginger and garlic and cook, stirring frequently, until fragrant and softened, about 2 minutes.
Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the aromatics.
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