Creamy Vegan Ramen

Step 1

Broil vegetables: Arrange an oven rack 6-inches (15 cm) from the broiler. Set oven to broil. Cut each skin-on onion in quarters. Cut off the tops of each garlic bulb. Add onion, garlic, scallions, ginger to a large baking sheet. Drizzle with grapeseed oil, toss to coat. Broil until vegetables are well charred, about 10 minutes (but keep an eye on it, broiler times vary!).

Step 2

Make mushroom base: Meanwhile, add dried shiitake to a high-speed blender. Blend into a fine powder. Let the powder settle before opening lid. Pour 4 cups of the water over powder, then blend on low speed until mixed. Transfer into a large Dutch oven or stock pot over medium heat. Add the remaining 4 cups water and kombu. Cover with a lid.

Step 3

Combine soup: As soon as vegetables are done charring, scrape everything off baking sheet and put into the pot (see note 4). Cover with the lid, increase heat to medium-high and bring to boil. Reduce heat to medium, cook covered for 30 to 40 minutes for flavors to develop.

Step 4

Bake chili tofu: Reduce oven to 400°F (200°C). Scatter tofu on the baking sheet. Drizzle with homemade garlic oil (adjust amount based on how spicy you like things). Toss to coat. Sprinkle with salt. Bake until golden brown, about 20 minutes.

Step 5

Strain soup: Pour soup through a colander to strain. Reserve the 2 heads of garlic and set aside; discard remaining vegetables.

Step 6

Blend soup: Transfer half the soup to a blender. Use a spoon to remove the softened garlic flesh from the skin (careful, it'll be hot!). Add softened garlic, miso, tamari, and sesame seeds. Blend until smooth. Pour mixture back into pot, along with the other half of the soup. Whisk to mix well. Taste and adjust seasonings if needed. Cover and keep on low heat until ready to serve. (This recipe makes for a creamy-style ramen soup base, so the liquid should be fairly viscous - you can thin it with extra water or vegetable stock if you'd like, just be careful not to dilute flavor too much).

Step 7

Boil noodles (and prep toppings): Meanwhile, cook noodles separately, according to manufacturer's directions. To cook vegetables, add them to the boiling noodle water near the end. Drain and rinse with cool water.

Step 8

Assemble: Divide noodles into bowls. Ladle hot broth over noodles, then top with tofu and any additional fresh vegetable toppings you're using. Serve with extra chili garlic oil for drizzling.