Vegan Shiitake Mushroom Ramen with Black Garlic Oil

**Prepare the Shiitake Broth:** Place the dried shiitake mushrooms in a large pot and add 8 cups of water. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to develop a rich broth. Remove the mushrooms with a slotted spoon and set aside. Reserve the broth.

**Prepare the Tofu:** Preheat oven to 400°F (200°C). In a bowl, toss the pressed tofu cubes with 1 tablespoon of vegetable oil, soy sauce, rice vinegar, and cornstarch. Spread the tofu on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

**Make the Black Garlic Oil:** While the tofu is baking, heat 1/4 cup neutral oil in a small saucepan or frying pan over medium-low heat. Add the thinly sliced black garlic and cook gently for 5-7 minutes, or until the garlic is fragrant and lightly crisp. Be careful not to burn it. Remove from heat and set aside to cool slightly. The oil will continue to infuse with the garlic flavor.

**Sauté Aromatics:** Heat the remaining 1 tablespoon of vegetable oil in the same pot used for the broth. Add the sliced ginger and minced garlic and sauté for 1-2 minutes, until fragrant.

**Assemble the Ramen:** Add the sautéed aromatics to the shiitake broth. Bring the broth back to a simmer. Add the chopped bok choy and cook for 2-3 minutes, until tender-crisp. Season the broth with salt and pepper to taste.

**Cook the Noodles:** Cook the ramen noodles according to package directions. Drain the noodles well.

**Serve:** Divide the ramen noodles among four bowls. Ladle the shiitake mushroom broth over the noodles, ensuring each bowl gets a generous amount of bok choy. Top with the crispy tofu, sliced scallions, and a drizzle of the black garlic oil. Optionally, slice the rehydrated shiitake mushrooms and add them to the ramen bowls.