Mushroom Ramen




Mains
Serves 6 | Total time: 2 Hours

Ingredients
2 Tablespoons Ginger
6 Cloves roughly chopped garlic
1 Chopped white onion
2 Tablespoons cooking oil
12 Cups veggie broth
¼ Cup soy sauce
2 Tablespoons sesame oil
2 Oz dried shiitake mushrooms
1 Sheet kombu
¼ Cup miso Ramen noodles
Shiitake mushrooms
Chopped raw kale
Green onion
Bamboo shoots
Red chilli sauce

Instructions
Add oil to a large stock pot and turn on your stove to medium heat.

Saute ginger, garlic, and onion until the onion starts to turn golden brown.

Add some of the veggie broth to deglaze the bottom of the pot.

Add rest of broth and add soy sauce, sesame oil, dried shiitake and kombu.

Let broth simmer for 45 minutes to an hour (in the meantime prep whatever toppings you like).

Remove the kombu from the broth. Use a sieve to dissolve miso into broth.

Remove from heat and strain the broth.

Cook your noodle per packet instructions.

Add broth to serving bowl, add noodles and top with shiitake mushrooms, kale, green onion, bamboo shoots and chili sauce (if you’re spicy).
Greer and I have always been ramen fans, but fan turned into obsession during our trip to New York in 2018.

It was our first big trip together and we went to see my friends Claire^2 as well see Harry Potter and the Cursed Child on broadway. Greer and I balled out, hard. Not only were the theatre tickets expensive as hell but once our feet stepped on NY soil we ate, drank, bought whatever we could get our hands on. The city never sleeps and apparently either did our wallets.

Saturday of the trip was the big trip day. For those who have looked into HP and the Cursed Child, there are two parts. Over five hours of theatre we were about to experience in one day. We woke up Saturday morning and got our booties to the theatre and strapped in for Part 1. I can’t even begin to describe how magical the production was. My chin was on the floor the entire time. When I first read the play I will be the first to admit that I was not a fan, but boy oh boy is theatre meant to be seen because it skyrocketed my expectations out of the water.


After Part 1 ended, we had a decent break to leave the theatre and go get some food. Greer and I were famished and had our hearts set on trying this ramen we had seen on Chef’s Table. We arrived at Ivan Ramen, ordered and what we received was without a doubt one of the best meals I’ve ever had. The broth, the rye noodles, the toppings! I’m pretty sure my body’s bliss level was on overdrive. It was the perfect refuel before we headed back to the theatre for Part 2.

Part 2 was just as good as Part 1 and we left the theatre floating like someone had cast a spell on us. Maybe it was the theatre, maybe it was the ramen, but that day will go down as one of my favorites, and this recipe is as close as Anol can come to emulating that wonderful feeling.
CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   CAUTION: ADDICTIVE RECIPES   


©The Anol Vegan 2021
Mark