Vegan Ramen (Shio-Style — Mushroom Broth)

Ingredients

• 200g dried shiitake mushrooms
• 100g dried kombu
• 50g dried oyster mushrooms
• 2 litres water
• 60ml tamari (wheat-free soy sauce)
• 30ml mirin (or agave nectar for vegan)
• 15g kombu powder
• 400g fresh ramen noodles (alkaline, egg-free)
• 100g shiitake mushroom caps, sliced thin
• 50g enoki mushrooms
• 3 spring onions, bias cut
• 2 sheets nori, julienned
• 30ml toasted sesame oil
• 10g Aleppo pepper

Method

1. 1
   Rehydrate dried shiitake and oyster mushrooms in 500ml boiling water for 15 minutes; strain, reserving liquid, and slice caps into 3mm strips.
2. 2
   Bring 2 litres water to boil with kombu and reserved mushroom liquid; simmer uncovered for 45 minutes until deeply umami-rich.
3. 3
   Strain broth through fine mesh; season with 60ml tamari, 30ml mirin, and kombu powder; taste and adjust salinity.
4. 4
   Blanch fresh ramen noodles in salted boiling water for 3 minutes; drain and divide between 4 bowls.
5. 5
   Sauté fresh shiitake and enoki in 15ml sesame oil over high heat for 2 minutes until golden; season with pinch Aleppo pepper.
6. 6
   Ladle 500ml hot broth into each bowl over noodles; top with sautéed mushrooms, spring onion, nori, remaining sesame oil drizzle, and Aleppo pepper.