Vegetarian Ramen with Baby Corn and Pickled Shiitakes

Broth is vital to ramen – it’s the soul of the bowl and if you don’t get that right, it doesn’t work. Although I love chicken stock, it’s good to have a vegetarian one as well. Too often they lack oomph, but get a few dried shiitakes, roasted veg and kombu involved and your umami factor rises quickly. The other important element is the tare seasoning, made here with chilli, miso and citrus.