A rich and flavorful vegan ramen with a creamy miso broth and charred vegetable toppings.
180 minutes
A rich and flavorful vegan ramen with a creamy miso broth and charred vegetable toppings.
Small Eggplant, broiled
each
Medium Yellow Onion, skin-on, halved, broiled
each
Heads Garlic, broiled
each
Piece Ginger, sliced, broiled
0.25 inches
Vegetable Oil, divided for broiling and roasting
tablespoons
Fresh Shiitake Mushrooms, stems for broth, caps for topping
0 oz
Beech Mushrooms, stems for broth, caps for topping
0 oz
Kombu, divided for broth and tare
0.25 inches
Dried Porcini Mushrooms, divided for broth and oil
0 oz
Dried Shiitake Mushrooms, divided for broth and oil
0 oz
Napa Cabbage, for broth
leaves
Leek, chopped for broth
each
Scallions, chopped, divided for broth, tare, oil, and garnish
bunch
Medium Sweet Potato, diced for topping
each
Shichimi Togarashi, divided for roasting and garnish
tablespoons
Kosher Salt, for seasoning
to taste
Soy Sauce, for tare
cups
Mirin, for tare
cups
Toasted Sesame Seeds, for eggplant topping
tablespoons
Miso Paste, for finishing broth
cups
Tahini, for finishing broth
tablespoons
Minced Garlic, for finishing broth
cloves
Ramen Noodles, cooked
packets
Thinly Sliced Scallions, for garnish
cups
1. Prep the Broth
Position oven rack 4-6 inches below broiler and preheat to high. On a foil-lined pan, toss eggplant, onion, garlic, and ginger with oil. Broil until charred and tender. Reserve eggplant for topping, and move charred veggies to a stockpot.
2. Simmer Broth
Add mushroom stems, kombu, dried mushrooms, cabbage, leek, and scallions to the pot. Cover with water by 1 inch, bring to boil, then simmer covered for 1.5 hours.
3. Roast Veggies
Toss sweet potato and mushroom caps with oil, togarashi, and salt. Roast at 400°F (204°C) for 25 minutes until browned. Set aside.
4. Make Tare
In a saucepan, simmer quartered shiitake caps, kombu, ginger, scallions, garlic, soy sauce, and mirin until reduced by half. Strain, reserving mushrooms and liquid.
5. Infuse Oil
Cook dried mushrooms and scallions in oil until bubbling. Set aside to infuse, then strain, discarding solids.
6. Prepare Eggplant Topping
Peel and press roasted eggplant to remove liquid. Mix flesh with sesame seeds and 1 tablespoon of the tare. Season with salt.
7. Finish the Broth
Strain broth; blend 0.5 cup roasted sweet potatoes and garlic with 1 cup broth until smooth. Whisk back into broth. Lightly season.
8. To Serve
Mix miso, sesame paste, and minced garlic with tare. Pour hot broth into preheated bowls, add miso mix, and stir. Cook noodles and divide among bowls. Top with oil, reserved toppings, and extra togarashi.
Add cubes of tofu, a variety of mushrooms, shelled edamame, or slices of seitan.
Garnish with pickled radishes, ginger, or red onions, fresh herbs, or nuts and seeds for crunch.
Create a spicy kick with chili paste, infuse with sautéed garlic, or add toasted sesame oil or seeds.
Swap the type of miso paste, try red or yellow miso, or use specialty miso like chickpea miso.
Use seasonal veggies, charred sweet corn, or wilted leafy greens like spinach, kale, or bok choy.
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