SUPER SIMPLE VEGAN MISO RAMEN

Super Simple Vegan Miso Ramen image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 13

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1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
1 teaspoon sesame oil*
1 teaspoon olive oil
1/2 small yellow onion (cut into strips)
2 medium cloves garlic (minced)
4 cups low-sodium vegetable broth
1 thumb-sized hunk of ginger (minced (about 1 tablespoon))
2 tablespoons soy sauce or Tamari
2 tablespoons white miso paste
1 tablespoon mirin
1/4 - 1 teaspoon chili garlic sauce (to taste)
Pinch kosher salt (optional)
4 scallions (diagonally sliced)

Steps:

Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.