Vegan Miso Ramen

BROTH INGREDIENTS

8 cups low-sodium vegetable broth

1 ounce dried shiitakes (15-20 mushrooms)

1/4 cup low-sodium tamari or other good soy sauce

2 tbs vegetable oil, divided

1 small yellow onion, thinly sliced

Miso Tare (see recipe below)

Ramen noodles, cooked right before serving

• Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

• Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

• When ready to eat: In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add this mixture to the stock pot. Add 4-6 tablespoons of Miso Tare (see below recipe) to broth and bring to a simmer.

• Cook your ramen noodles as directed. Add single serving to a bowl and add any additional fixins you want (I like tofu, roast sweet potatoes, snap peas, sautéed shiitake mushrooms, sautéed spinach, edamame and scallions) then label broth over and eat!

• Serve with Lahtt Sauce (see pic below), garlic chili oil, sriracha or something similar if you like a bit of heat.

FOR MISO TARE (add 4-6 tbs to broth before serving)

1 cup white miso paste 1/4 cup kosher salt 1/2 cup water 6 tbs plus 1 1/2 tsp tahini

1/4 cup plus 1 1/2 tsp sesame oil

2 tbs rice vinegar

1 tsp ground pepper

• In a large bowl, thoroughly mix together all the ingredients. The tare will keep for 2 weeks in the fridge or up to 12 months in the freezer

(original broth recipe by Umami Girl, modified slightly. Tare recipe by Otaku Ramen Shop Nashville)