Ultimate Vegan Ramen with Miso Broth

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I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

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 (15ml) vegetable or canola oil

Stems from 6 ounces ( 170 g) fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below)

Stiff bottom stems from 6 ounces (170g) maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below)

1 ( 6- inch) segment kombu (see notes)

½ ounce (14g) dried porcini mushrooms

½ ounce (14g) 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 (above)

2 tablespoons (30ml) vegetable oil

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

Kosher salt

subheading: For the Shiitake-Soy Tare:

Caps from 6 ounces fresh shiitake mushrooms, quartered (above)

1 ( 6- inch) segment kombu (see notes)

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 (120ml) soy sauce

½ cup (120ml) mirin (see notes)

subheading: For the Mushroom-Scallion Oil:

½ ounce (14g) dried porcini mushrooms

½ ounce (14g) dried shiitake mushrooms

6 scallions, very roughly chopped

½ cup (120ml) 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

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