This vegan miso ramen recipe is creamy, nutty, packed full of flavour, and it will have you slurping the bowl clean.
The great thing about a bowl of ramen is that it's versatile and easily customisable. Once you get the broth base done, in this case Kombu Dashi, you can add just about any topping you like.
Dashi is a Japanese soup stock used in many dishes. This Kombu (kelp) Dashi gives the miso soup a moreish umami flavour. It's super easy to make, requiring only 3 ingredients, and can be made ahead of time and put in the fridge. It's also delicious to have on its own, so make extra and save it for later.
Once you have made the broth then it's just a matter of adding all the other ingredients and toppings. I added soy milk, miso paste and some tahini to give the broth a creamy nuttiness, and also a little doubanjiang—fermented chilli bean paste —for a spicy kick. Save the mushrooms from the Dashi to add on top, and fry up some tofu.
Kombu (Dried Kelp) Dashi
30g Kombu dried kelp
10 dried shiitake mushrooms
4-5 cups of water
2 servings of ramen noodles of choice
6 stalks green onions, chopped white and green part separated
1½ tablespoons grated ginger