Step 1

Heat the oil in a large heavy saucepan over medium heat. Add the garlic and ginger. Cook and stir until the garlic becomes translucent, 3-4 minutes.

Step 2

Add the miso and kombu. Stir until the miso is well integrated with the ginger and garlic.

Step 3

Add the sake and stir to scrape up any brown bits stuck on the bottom of the saucepan. Once the sake begins to boil, let it cook for 2 minutes as you stir.

Step 4

Add the soy milk and vegetable broth. Give it a stir. When it returns to a boil, reduce heat to low. Cover the saucepan and let it simmer for at least 10 minutes to develop the flavor.

Step 5

While the broth is simmering, cook the ramen noodles according to the instructions on the package. Drain the noodles and set them aside.

Step 6

Heat the oil in a large skillet over medium heat. Add the sliced tomato and zucchini. Cook the tomato and zucchini, turning occasionally until blistered on both sides. This should take 2-4 minutes. Remove the skillet from the heat.

Step 7

Just before serving, remove and discard the kombu from the broth. Then stir the nutritional yeast into the broth. Taste some of it and add salt, if needed.

Step 8

Prepare a bowl for each serving of ramen. Divide evenly among the bowls the ramen noodles, broth, tomato, zucchini, avocado, menma, and chili oil. Serve immediately.