Making miso ramen is easy. Especially with a vegan recipe like this. You start with dashi. They always do that in Japan. The dashi is the basic stock of your soup. You can also skip this, but then you will miss some umami in your soup. Taste well and add extra tamari or miso. In a ramen tent they often take a very long time over the stock, and you really taste that. If you have a night, then just leave the stock overnight You will see that the flavors come together much more.
Dinner & lunchNoodle dish2 large bowls15 minutes preparation4 hours soaking