Name: Ultimate Vegan Ramen With Miso Broth Recipe
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Ingredients: For the Broth:; 1 small eggplant; 1 medium skin-on yellow onion, split in half; 2 whole heads garlic; 1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise; 1 tablespoon (15ml) vegetable or canola oil; Stems from 6 ounces (170g) fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below); Stiff bottom stems from 6 ounces (170g) maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below); 1 (6-inch) segment kombu (see note); 1/2 ounce (14g) dried porcini mushrooms; 1/2 ounce (14g) dried shiitake mushrooms; 6 leaves napa cabbage; 1 leek, roughly chopped; 6 scallions, roughly chopped; For the Roasted Sweet Potato and Mushroom Topping:; 1 medium sweet potato, cut into 1/2-inch dice; Caps and tender stems from 6 ounces maitake or beech mushrooms (above); 2 tablespoons (30ml) vegetable oil; 1 tablespoon shichimi togarashi, plus more to serve (see note); Kosher salt; For the Shiitake-Soy Tare:; Caps from 6 ounces fresh shiitake mushrooms, quartered (above); 1 (6-inch) segment kombu (see note); 1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise; 6 scallions, very roughly chopped; 6 medium cloves garlic, unpeeled; 1/2 cup (120ml) soy sauce; 1/2 cup (120ml) mirin (see note); For the Mushroom-Scallion Oil:; 1/2 ounce (14g) dried porcini mushrooms

Ingredients

(Servings: 6)

1 small eggplant

1 medium skin-on yellow onion, split in half

2 whole heads garlic

1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise

1 tablespoon (15ml) vegetable or canola oil

Stems from 6 ounces (170g) fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below)

Stiff bottom stems from 6 ounces (170g) maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below)

1 (6-inch) segment kombu (see note)

1/2 ounce (14g) dried porcini mushrooms

1/2 ounce (14g) dried shiitake mushrooms

6 leaves napa cabbage

1 leek, roughly chopped

6 scallions, roughly chopped

1 medium sweet potato, cut into 1/2-inch dice

Caps and tender stems from 6 ounces maitake or beech mushrooms (above)

2 tablespoons (30ml) vegetable oil

1 tablespoon shichimi togarashi, plus more to serve (see note)

Kosher salt

Caps from 6 ounces fresh shiitake mushrooms, quartered (above)

1 (6-inch) segment kombu (see note)

1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise

6 scallions, very roughly chopped

6 medium cloves garlic, unpeeled

1/2 cup (120ml) soy sauce

1/2 cup (120ml) mirin (see note)

1/2 ounce (14g) dried porcini mushrooms

1/2 ounce (14g) dried shiitake mushrooms

6 scallions, very roughly chopped

1/2 cup (120ml) vegetable or canola oil

1 tablespoon toasted sesame seeds

1/4 cup white or yellow miso paste

3 tablespoons Japanese sesame paste or tahini

2 medium cloves garlic, finely minced

4 to 6 servings raw ramen noodles

1 cup very thinly sliced scallions or Tokyo negi

Ultimate Vegan Ramen With Miso Broth Recipe

Ingredients

For The Broth

For The Roasted Sweet Potato And Mushroom Topping

For The Shiitake-soy Tare

For The Mushroom-scallion Oil

For The Charred Eggplant Topping

To Finish

Steps

Nutrition Facts

Comments

Ultimate Vegan Ramen With Miso Broth Recipe

Ingredients

For The Broth

For The Roasted Sweet Potato And Mushroom Topping

For The Shiitake-soy Tare

For The Mushroom-scallion Oil

For The Charred Eggplant Topping

To Finish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts