Name: Arata Ramen
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 medium, skin-on yellow onion, cut in half; 8 ounces fresh or frozen corn; 1½ teaspoons agave; 1 tablespoon olive oil; 1 teaspoon salt; 1 slice smoked tofu; 1 tablespoon salt; One 2-inch-square piece kombu; 3 baby bok choy; ½ teaspoon salt; ¼ teaspoon xanthan gum; 3 tablespoons olive oil; ¼ teaspoon pectin; ¼ sheet nori; ½ large onion, peeled and diced; 2–3 tablespoons corn purée; ¾ cup rice wine vinegar; One 2-inch piece kombu; 1½–2 cups arata broth; 1 teaspoon plus 2 teaspoons grapeseed oil; 1 pound firm organic tofu; 3 ounces ramen noodles; 1 cup button mushrooms; 6 napa cabbage leaves; Edible flowers, (garnish); 5 large king trumpet mushrooms; 2 scallions, roughly chopped; 4 dried shiitakes; ¼ cup smoked mushrooms; ⅓ cup agave

Arata Ramen

Arata Broth. Vegetable Tare. Steamed Bok Choy. Smoked Pulled Mushrooms in House Marinade. Smoked Tofu. Corn Purée

Ingredients

Arata Broth

Method

Arata Broth

Part of