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photo The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth Recipe | Say Mmm

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

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.
4 Servings - 3 hr - seriouseats.com
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Servings:4  | Calories:407 | Total Fat:16g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 2g
10 %
Total Carb 50g
17 %
Fiber 13g
52 %
Sugars 13g
---
Cholesterol 0mg
0 %
Sodium 2923mg
122 %
Protein 16g
31 %
Calories:
59% Others combined
15% Tahini
15% Vegetable oil
10% Miso
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 small eggplant
1 medium skin-on yellow onion, split in half
2 whole heads garlic
1 (4 inch) knob ginger, cut into 1 / 4- to 1 / 2-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)
1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
6 leaves napa cabbage
1 leek, roughly chopped
6 scallions, roughly chopped
1 medium sweet potato cut into 1/2 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
Caps from 6 ounces fresh shiitake mushrooms, quartered
1 (6 inch) segment kombu (see note above)
1 (4 inch) knob ginger, cut into 1 / 4- to 1 / 2-inch slices lengthwise
6 scallions, very roughly chopped
6 medium cloves garlic, unpeeled
1/2 cup soy sauce
1/2 cup mirin (see note above)
1/2 ounce dried porcini mushrooms
1/2 ounce dried shiitake mushrooms
6 scallions, very roughly chopped
1/2 cup vegetable or canola oil
1 tablespoon toasted sesame seeds
1/4 cup white or yellow miso paste
3 tablespoons Japanese sesame paste or tahini
2 medium cloves garlic, finely minced
1 cup very thinly sliced scallions or Tokyo negi (see note above)

 Directions : View recipe directions on seriouseats.com
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