Easy Vegan Ramen

Directions

1. 1
   Heat a large pot over medium-high heat.Once hot, add oil, garlic, ginger, and onion. Saut, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
2. 2
   Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
3. 3
   Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired.
4. 4
   Add the 1 Tbsp miso paste at this time.When youre 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches) and cook according to package instructions - about 4-5 minutes.
5. 5
   Drain and set aside.Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu.
6. 6
   Serve with chili garlic sauce (found here) for added heat.Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.