Vegan Ramen With Miso Broth Recipe

Ingredients For Vegan Ramen With Miso Broth Recipe

• For the broth
• 1 Small Eggplant
• 1 Medium skin on yellow onion, split in 1/2
• 2 Whole heads garlic
• 1 inch 1 knob ginger, cut into 1/4 slices lengthwise
• 1 tablespoon Vegetable Or Canola Oil
• 6 ounce Stems from fresh shiitake mushrooms
• 6 ounce Stiff bottom stems from maitake or beech mushrooms
• 1 Segment kombu
• 0.5 ounce Dried Porcini Mushrooms
• 0.5 ounce Dried Shiitake Mushrooms
• 6 Leaves napa cabbage
• 1 Leek, roughly chopped
• 6 Scallions, Roughly Chopped
• For the roasted sweet potato and mushroom topping
• 0.5 inch 1 medium sweet potato cut into dice
• 6 ounce Caps and tender stems from maitake or beech mushrooms
• 2 tablespoon Vegetable oil
• 1 tablespoon Shichimi togarashi, plus more to serve
• Kosher salt
• For the shiitake soy tare
• 6 ounce Caps from fresh shiitake mushrooms, quartered
• 1 Segment kombu
• 6 Scallions, very roughly chopped
• 6 Medium cloves garlic, unpeeled
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• For the mushroom scallion oil
• 0.5 ounce Dried Porcini Mushrooms
• 0.5 ounce Dried Shiitake Mushrooms
• 6 Scallions, very roughly chopped
• 0.5 cup Vegetable Or Canola Oil
• For the charred eggplant topping
• 1 tablespoon Toasted Sesame Seeds
• To finish
• 0.25 cup White or yellow miso paste
• 3 tablespoon Japanese sesame paste or tahini
• 2 Medium cloves garlic, finely minced
• 4 Servings raw ramen noodles