The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

This is the bowl of vegetarian ramen I've been working towards ever since I first ventured into the vegetable-based foothills of Mount Ramen two years ago. It has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl, plus little pools of glistening, flavorful fat, and four different toppings that deliver on texture and flavor. This is hands-down the best bowl of ramen I've ever made. And it can all be yours, with a little bit of heavy-duty climbing, that is.

Ingredients
∙ Serves 4-6
Produce
1 Caps and tender stems from 6 ounces maitake or beech mushrooms
1 Eggplant, small
2 whole heads Garlic
8 medium cloves Garlic
2 (4-inch) knob Ginger
18 Green onion
1 Leek
6 Napa cabbage, leaves
1 oz Porcini mushroom, dried
2 Segment kombu
1 oz Shiitake mushroom, dried
1 Sweet potato, medium
1 Yellow onion, medium skin-on
Condiments
3 tbsp Japanese sesame paste or tahini
1/2 cup Mirin
1/4 cup Miso paste, white or yellow
1/2 cup Soy sauce
Pasta & Grains
4 servings Ramen noodles, raw
Baking & Spices
1 Kosher salt
1 tbsp Sesame seeds, toasted
1 tbsp Shichimi togarashi
Oils & Vinegars
2 tbsp Vegetable oil
9 tbsp Vegetable or canola oil
Other
Caps from 6 ounces fresh shiitake mushrooms, quartered
Stems from 6 ounces fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below)
1 cup Very thinly sliced scallions or tokyo negi (see note)
Stiff bottom stems from 6 ounces maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below)

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