Miso Ramen - Noodle soup with vegetables and tofu

Embark on a culinary adventure with Cameron Marti's Vegan Umami Mushroom Ramen, a healthier yet delicious alternative to the classic pork-based ramen. Using mushrooms and an aromatic array of ingredients, this recipe promises a rich, creamy broth that will leave you savoring every spoonful without missing the meat. Perfect for veggie lovers and health-conscious foodies alike, let's dive into this umami-packed delight!

Ingredients:

- 800 ml of water

- A handful of dried shiitake mushrooms

- 10 grams kombu (dried kelp)

- 1 large spring onion or a handful of green onions (divided into whites for mincing and greens for frying)

- 2 cloves of garlic, minced

- 1 knob of ginger, roughly the same amount as the garlic, minced

- 100 grams fresh shiitake mushrooms, sliced into large pieces

- 2 tablespoons cooking oil

- 3-4 tablespoons miso paste (depending on taste)

- 2 teaspoons chili oil (or to taste)

- Ramen noodles (enough for each serving)

- Optional toppings: Tofu, Nori, sliced scallions, sesame seeds, soft-boiled eggs (omit for vegan option)

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 2-3

Equipment: Sieve with paper towel, large pot for broth, small pot for noodles, chopping board, knife.

Instructions:

1. Begin by making your dashi. Bring 800 ml of water to a simmer in a large pot, then add the dried shiitake mushrooms. Let them simmer for about 10 minutes before turning off the heat.

2. Add kombu to the pot, cover, and let it sit. Keep it below boiling to avoid bitterness and to extract delicate fragrances and umami.

3. After another 10 minutes or so, once the kombu softens, remove the mushrooms and kombu. Set the mushrooms aside; they will be used later.

4. Strain the dashi through a sieve lined with a paper towel to catch any mushroom or kombu bits.

5. Prepare your aromatics. You should have already separated your spring onion whites and greens. Then, cut the onion whites finely, and mince garlic and ginger.

6. Return to the dashi pot (emptied of mushrooms and kombu). Over medium heat, add a big splash (about 15 ml) of cooking oil and fry the larger chunks of the green onion parts until they are deeply browned for flavor.

7. Remove the onion greens, then add the chopped rehydrated mushrooms to the same pot. Cook until browned, adding more oil if needed, and break them down into a fine dice for use as a meat replacement.

8. Add the minced spring onion whites, garlic, and ginger to the pot with the mushrooms and cook until fragrant.

9. Stir in miso paste and chili oil, adjusting the quantities to your taste.

10. Pour the strained dashi back into the pot and let everything simmer together for at least 10 minutes while you prepare the noodles in a separate pot, according to package instructions.

11. For the fresh shiitake mushroom topping, sauté sliced mushrooms in a pan with oil until crispy. Set aside.

12. Assemble your ramen bowls by adding cooked noodles first, then ladle the spicy miso broth over them.

13. Garnish with sautéed shiitake mushrooms, the fried green onions, and any additional toppings of your choice.

### Cooking Tips:

- When cleaning the mushrooms, use a damp paper towel rather than running water to keep them from getting soggy.

- Miso paste should not be boiled, as it can kill beneficial bacteria and change the flavor of the broth.

This delightful recipe is courtesy of Cameron Marti. To watch the process and gain more insight, visit https://www.youtube.com/@CameronMarti.

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Miso Ramen - Noodle soup with vegetables and tofu