8thinly-sliced green onionsseparate green from white portions
3Tbsp.light soy sauce
1cupbrown vegetable brothunsalted
2cupssoy milkplain, unsweetened
4cupsdashisee recipe above
2Tbsp.rice wine vinegar
1lb.fresh ramen noodles
1medium carrotjulienned and blanched until al dente
6oz.firm tofucut into large dice
6tsp.toasted sesame seeds
Optional: sautéed bok choy
Optional: hot sauce
In a large pot, soak the kombu and shiitake in water for 45 minutes. Slowly bring to a near-boil. Just before it reaches a boil, remove from heat and let sit for at least 30 minutes or until the dashi has a strong umami flavor. Strain and discard solids.
In a large pot, warm 3 tbsp. toasted sesame oil over medium heat; sauté garlic, ginger, and white portion of green onion for a minute or two. Add miso and continue sautéing until browning forms on the bottom of the pot. Add vegetable broth and increase heat to a boil. Add soy milk, dashi, rice wine vinegar and MSG; reduce heat to simmer for 15 minutes, whisking from time to time.
Meanwhile, in a separate pot, bring 4 qt. water to boil and cook fresh ramen noodles until tender. Strain noodles.
In a skillet, add 1 tbsp. toasted sesame oil and mushrooms; sauté for about 3-4 minutes, remove from skillet. Add remaining tbsp. toasted sesame oil and bean sprouts; sauté about 2 minutes until al dente, remove from skillet.
Place the hot, cooked ramen noodles into large individual bowls. Top with sautéed mushrooms, bean sprouts, carrots, tofu, optional bok choy, and ramen broth. Sprinkle with green onions, sesame seeds and add optional hot sauce.