Miso Ramen: 7 Steps to Delicious Comfort in a Bowl

Add the water, dried shiitakes and kombu to a large pot. Bring to a simmer for five minutes. Remove shiitakes and discard kombu.

In a large skillet, heat canola oil over medium-high heat. Add green onion, ginger, and garlic. Cook until fragrant, then add to dashi.

Grind toasted sesame seeds into a fine powder, then add to dashi.

Add red miso paste to dashi. Stir until completely dissolved.

Add soy sauce, almond milk, and sesame oil. Reduce heat and simmer for 5 to 10 minutes.

Cook ramen noodles according to package directions. Divide into two bowls.

Prepare toppings: For eggs, place in cold water, bring to boil, cover, and let stand for six minutes in hot water. Cool in ice water, then slice.

For bok choy and asparagus, boil 5 cups of water, add vegetables, cook for 1-2 minutes, then cool in ice water.

For tofu, heat 2 teaspoons oil in a skillet. Toss tofu in cornstarch, cook until golden brown.

For eggplant, cabbage, and chard, heat 1 tablespoon oil, add vegetables, and cook until tender. Season with salt and pepper.

Ladle dashi over noodles. Arrange eggs, vegetables, and tofu on top. Add carrots, corn, and green onions. Garnish with optional toppings.