Miso Ramen

Miso Broth. Roasted Carrots. Fermented Chili Oil. Pressed Tofu

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

PLANTLAB

PLANTLAB

By Matthew Kenney

Published 2017

  • About

Ingredients

Miso Broth

  • 0.7 ounces dried kombu
  • 6 cups water
  • 10

Method

Miso Broth

Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in