Spring Vegetable Ramen with Kombu Dashi and Miso Tare

Name: Spring Vegetable Ramen with Kombu Dashi and Miso Tare
Cook time: 75 min
Yield: 4
Cuisine: Japanese
Ingredients: 2.0000 piece kombu; 30.0000 g dried shiitake mushrooms; 1.5000 L cold water; 1.0000 onion; 4.0000 garlic cloves; 5.0000 cm fresh ginger; 2.0000 scallions; 1.0000 tsp black peppercorns; 3.0000 tbsp white miso; 1.0000 tbsp red miso; 1.0000 tbsp soy sauce or tamari; 1.0000 tsp toasted sesame oil; 100.0000 ml warm broth from above; 6.0000 ramp bulbs and stems; 2.0000 tbsp white miso; 1.0000 tsp toasted sesame oil; 0.5000 tsp fresh ginger; 0.5000 tsp chili flakes or fresh fresno chili; 1.0000 tbsp neutral oil; 1.0000 lemon juice; 300.0000 g fresh shiitake mushrooms; 2.0000 tbsp extra-virgin olive oil; 2.0000 garlic cloves; 4.0000 sprig fresh thyme; to taste flaky salt and black pepper; 1.0000 lemon; 1.0000 bunch asparagus; 150.0000 g sugar snap peas or fresh peas; 2.0000 head baby bok choy; 4.0000 ramp leaves

Spring Vegetable Ramen with kombu dashi, fermented miso tare, and precisely blanched vegetables. Plant-based umami in every slurp.

Loading full recipe...