- 3 tablespoons oil
- 1 yellow onion, coarsely shredded
- 1 giant leek, trimmed and roughly shredded
- 4 cloves garlic, chopped
- 1 (2-inch) piece fresh ginger, raw and shredded
- 1 ounce dried shiitake mushrooms
- 2 sweet potatoes (about one pound), raw and cut into tiny cubes
- 1 head of garlic
- 1 pound fresh shiitake mushrooms, brushed clean and sliced
- Low-sodium soy sauce or tamari, for seasoning
- 1 1/2 pounds fresh ramen noodles
- 1/4 cup white or yellow miso
- About four green onions, white and pale green parts, finely shredded
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- In an outsized pan over medium-high heat, heat a pair of tablespoons of the oil. Add the yellow onion, sprinkle with salt, and sear, while not stirring, till brunette, about five minutes. Stir within the leek, garlic, ginger, dried mushrooms, and six cups water and deglaze the pan, stirring and scraping up any brunette bits from rock bottom. Cut back the warmth to medium-low, partly cowl the pan and simmer till sweet-scented, about one hour. Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
- Meanwhile, heat the oven to 400°F. Add the sweet potatoes to a baking sheet and drizzle with a little oil; toss and unfold into a fair layer. Cut the highest quarter of the pinnacle of garlic off and discard. Drizzle the cut side of the garlic head with a little oil and wrap with foil. Raise the sheet pan. Roast, stirring the potatoes sometimes, till tender and colored with brown, and therefore the garlic is extremely tender. Take away from the oven.
- Squeeze the garlic cloves into a liquidizer and add 1/3 cup of the cooked sweet potatoes with 1/2 cup broth. Puree till swish and raise the broth.
- In the pan over medium heat, add the remaining one tablespoon of oil. Add the mushrooms and cook, stirring, till tender. Add the broth and season to style with condiment. Arouse a simmer, then cut back the warmth to low, cowl partially, and simmer till warm through. Whisk within the miso.
- Divide the noodles equally among individual bowls. Ladle the broth over the noodles, dividing them equally, and then top with the cooked sweet potatoes. Sprinkle with the green onions and serve.
Recipe Source: Chowhound