Of course you could just buy some veggie stock and add some tahini or toasted nuts, sesame oil, and other seasoning to it, but if you're looking for a simple yet satisfying, “richer” Ramen feel, give this a try! While the stock will take 2.5 hours on the stove top or 1 hour in the pressure cooker to make, it is worth every minute!
Ingredients
2 cups of whatever kind of veg you have left in your fridge (onion, garlic, fennel, carrot, apple), roughly chopped.
1 potato roughly chopped
5 dried shitake mushrooms
1 inch piece of fresh ginger
2 inch piece of konbu (or a different kind of seaweed such as wakame or dulse)
1 tbsp veg bullion
2 bayleaves
1 tbsp miso paste
1 tbsp of liquid amino or soy sauce
8–10 cups of water
Optional: 1 cup of soybeans
Method
Add all ingredients but the miso paste and liquid amino/soy sauce into a stock pot for 2.5 hours on low simmer or in a pressure cooker at high pressure for 60 minutes.
strain liquid to separate liquid from vegetables/beans, and as much liquid as your blender will hold safely (3 cups?) with 1 cup worth of vegetables (including potato, carrot, apple, beans) along with miso paste and liquid amino. Blend until smooth. If using anything but vitamix or blendtech, feel free to strain again to get a smooth liquid.
Add blender content to remaining liquid, stir and either use or store until usage.
Flavor Boosters
If you are going for a richer broth, try adding 2 tbsp of toasted peanuts and 2 tbsp of toasted sesame seeds to the broth before blending it.
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