Spicy Vegetarian Miso Ramen

sudachirecipes.com

Tonytonytony

subheading: DASHI:

300ml water

5g kombu (dried kelp)

2 dried shiitake mushrooms

subheading: TOPPINGS:

100g firm tofu

50g kabocha thinly sliced

1 zucchini (approx 200g) cut into 4 thick, diagonal slices

1 tbsp olive oil

Sprinkling of salt and pepper

1 tsp chili oil

1 tbsp spring onion (green part) thinly sliced

½ sheet nori cut into halves or quarters

1 tbsp woodear mushroom thinly sliced

2 portions ramen noodles

subheading: BROTH:

2 tbsp sesame oil

3 to 4 garlic cloves sliced

2 chili peppers (fresh or dry) thinly sliced

1 tbsp fresh ginger finely diced

2 tbsp spring onion (white part) finely diced

¼ tsp salt

2 tsp soy sauce

1 tsp tobanjan (Chinese Chili Bean Paste)

¼ onion thinly sliced

1 tbsp ground sesame seeds

1 tbsp smooth peanut butter

2 ½ tbsp awase miso paste (make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji")

100ml soy milk

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