Mushroom Broth Base
120g dried shiitake mushrooms
1 star anise
4 bay leaves
1 head garlic, top sliced off
1 stick cinnamon
80g smoked mushroom garum
Vegan Ramen Broth
1.5L mushroom broth base
1.5L soy milk
75g white miso
75g smoked mushroom garum
10g toasted sesame oil
Salt, to taste
White pepper, to taste
Noodles (to finish)
400g ramen noodles, fresh or dry
Nori, cut into 2cm squares, for garnish
Bean sprouts, for garnish
Scallions, thinly sliced, for garnish
Toasted sesame seeds, for garnish
For Mushroom Broth Base:
Place the dried shiitake mushrooms into a large pot. In a separate pot, boil the water and pour over the mushrooms. Soak for 10 minutes. After 10 minutes, add the kelp pieces and soak for 30 minutes more. Remove the kelp and discard.
Add the remaining ingredients, except for the smoked mushroom garum, to the kelp-infused mushroom water. Bring this liquid to a simmer and cook for 30 minutes.
Place a sieve over a large heat-proof bowl or container. Strain stock through the sieve and add the smoked mushroom garum to the strained base. Use immediately, or keep in the refrigerator until needed (for up to one week).
For Vegan Ramen Broth:
Combine the broth base, soy milk, and tahini into a large pot and bring to a slow boil. Add miso into a fine mesh strainer directly into the pot and whisk in the miso so it emulsifies into the broth base. Bring to a simmer.
When heated, the soy milk will split like miso soup, and give body to the broth. Remove the pot from the heat and add the smoked mushroom garum, sesame oil, and season with salt and pepper to taste.
Bring a medium pot of water and salt to boil.
Cook the noodles until tender, but still springy. Remove the pot from the heat and drain the noodles into a colander or sieve. Shake off any excess water and portion into 4 serving bowls.
Ladle the hot ramen broth over the noodles and garnish as desired. Serve immediately.