The Ultimate Rich and Creamy Vegan Ramen with Roasted Vegetables and Miso Broth

seriouseats.com

Chazz Rose

subheading: For the Broth:

1 small eggplant

1 medium skin-on yellow onion, split in half

2 whole heads garlic

1 (4-inch) knob ginger, cut into ¼- to ½-inch slices lengthwise

1 tablespoon vegetable or canola oil

Stems from 6 ounces fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below)

Stiff bottom stems from 6 ounces maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below)

1 (6-inch) segment kombu (see note above)

½ ounce dried porcini mushrooms

½ ounce dried shiitake mushrooms

6 leaves napa cabbage

1 leek, roughly chopped

6 scallions, roughly chopped

subheading: For the Roasted Sweet Potato and Mushroom Topping:

1 medium sweet potato cut into ½-inch dice

Caps and tender stems from 6 ounces maitake or beech mushrooms

2 tablespoons vegetable oil

1 tablespoon shichimi togarashi, plus more to serve (see note above)

Kosher salt

subheading: For the Shiitake-Soy Tare:

Caps from 6 ounces fresh shiitake mushrooms, quartered

1 (6-inch) segment kombu (see note above)

1 (4-inch) knob ginger, cut into ¼- to ½-inch slices lengthwise

6 scallions, very roughly chopped

6 medium cloves garlic, unpeeled

½ cup soy sauce

½ cup mirin (see note above)

subheading: For the Mushroom-Scallion Oil:

½ ounce dried porcini mushrooms

½ ounce dried shiitake mushrooms

6 scallions, very roughly chopped

½ cup vegetable or canola oil

subheading: For the Charred Eggplant Topping:

1 tablespoon toasted sesame seeds

subheading: To Finish:

¼ cup white or yellow miso paste

3 tablespoons Japanese sesame paste or tahini

2 medium cloves garlic, finely minced

4 to 6 servings raw ramen noodles

1 cup very thinly sliced scallions or Tokyo negi (see note above)

Directions at seriouseats.com

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