Ramen Vegetable Broth

Incredients

• 8 cups of vegetable broth
• 10 oz dried mushrooms (shiitake preferred)
• 2 tbsp of vegetable oil
• 1 yellow onion (thinly sliced)
• 2 garlic cloves (minced)
• ½ inch piece of ginger (peeled and minced)
• ¼ cup of tamari (or good soy sauce)
• 1 tbsp of mirin (rice wine)
• 1 tbsp of miso paste

Directions

1. Combine vegetable broth and dried mushrooms to a medium pot
2. Bring this to a boil, cover it, and take it off the heat
3. Let it steep for 4-6 hours
4. Remove the mushrooms from the pot and roughly chop (remove and discard the stems)
5. Add mushrooms to a blender with one full cup of the broth and puree until perfectly smooth
6. Add the blended mushrooms mixture back to the pot, along with tamari
7. At this stage, you can store the broth in the fridge for a few days
8. Store this until you are ready to use it
9. In a large frying pan, heat the oil over medium-high
10. Add the onion and cook until softened and slightly brown
11. Add the garlic and ginger and continue cooking for 2 minutes
12. Add this mixture to the broth pot
13. Heat the broth to desired temperature (when it just starts to simmer is the best)
14. Take it off the heat (or turn heat to low), add the mirin and miso paste, and stir thoroughly