180 minutesA 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
