- 1 Tbsp (15 ml) grape seed oil
- 5 cloves garlic (2 1/2 Tbsp | 18 g), roughly shredded
- 1 3-inch piece ginger, raw and diced
- 1 medium yellow onion (110 g), coarsely shredded
- 6 cups (1440 ml) vegetable stock (DIY or store-bought)
- 2 Tbsp (30 ml) tamari or soy, and additional to taste
- 0.5 ounces (14 g) dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste
- 1 tsp vegetable oil (for flavor), and additional to taste
- 8 ounces (227 g) ramen noodles
Toppings (ex gratia)
- 1/2 cup shredded onion, for garnish
- 10 ounces extra-firm tofu, flash “fried”
- Miso-glazed carrots
- Miso-glazed baby bok choy
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- Heat an oversized pot over medium-high heat.
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring often for 5-8 minutes or till the onion has developed a smallsear (browned edges).
- Add one cup (240 ml) of the vegetable broth to deglaze rock bottom of the pan. Use a whisk (or wood spoon) to compile any bits that will have stuck to rock bottom to reinforce the flavour of the broth.
- Add remaining five cups (1200 ml) vegetable broth, tamari or condiment, and dehydrated mushrooms – stir.
- Bring to a simmer over medium heat, then cut back heat to low and canopy. Simmer on low for a minimum of onehour, up to 2-3, stirring sometimes. The longer it cooks, the additional flavour can deepen and develop.
- Taste broth and alter seasonings as required, adding a lot of condiment or oil if desired. Add the one Tbsp miso paste at this point.
- When you’re half-hour from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
- Fill an oversized pan or pot with water and convey to a boil. Once boiling, add ramen noodles (depending on size of pan you’ll ought to try this in 2 batches) and cook consistent with package directions – concerning 4-5 minutes. Drain and put aside.
- Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving in addition, if desired).
- To serve, divide ramen noodles between four serving bowls. prime with strained broth and desired toppings, like carrots, bok choy, scallion, or cooked tofu. Serve with chili aioli (found here) for more heat.
- Best once recent, tho’ the broth will be hold on (separately) within the icebox for up to five days and within the deep freezer for up to one month.