About the Recipe
This mushroom ramen broth is rich, deeply savory, and packed with umami. Garlic, ginger, onion, dried shiitakes, soy sauce, and miso slowly infuse the broth with layers of flavor.
Ingredients
1 tbsp olive oil
7 garlic cloves, roughly chopped
3 1-inch pieces ginger, peeled and roughly chopped
1 medium yellow or white onion, sliced
8 cups vegetable broth
2 oz dried shiitake mushrooms
4 tbsp soy sauce
1 tbsp miso paste, or more to taste
1 tsp sesame oil
Sriracha, optional
Ramen noodles
Topping Options
Crispy tofu
Bok choy
Corn
Vegan minced meat
Sautéed mushrooms
Green onions, thinly sliced
Fresh chilies
Chili oil
Sprouts
Kimchi
Roasted broccoli
Carrots
Preparation
Step 1
Heat a large pot over medium-high heat. Add the oil, garlic, ginger, and onion. Sauté for 5–8 minutes, until the onion begins to brown slightly.
Step 2
Pour in 1 cup of vegetable broth to deglaze the pot, scraping up any browned bits.
Step 3
Add the remaining vegetable broth, soy sauce, and dried shiitake mushrooms.
Step 4
Bring to a gentle simmer, reduce the heat to low, cover, and simmer for at least 2–3 hours, stirring occasionally.
Step 5
Taste and adjust the seasoning with more soy sauce or sesame oil. Stir in the miso paste during the final few minutes.
Step 6
Prepare ramen noodles and desired toppings while the broth simmers.
Step 7
Serve the broth with noodles and your chosen toppings.
