Having never cooked with miso and not really knowing anything about it, this is the one I picked at the store.
This is primarily the recipe I followed - https://umamigirl.com/easy-vegetarian-ramen/
I haven’t come across a lot of vegetarian ramen broths and I’m not extremely versed in what qualifies as good/bad/authentic ramen. Despite some minor execution miscalculations, I thought this was really quite tasty, though. Blending the rehydrated mushrooms with the stock makes for a rich and creamy broth - I don’t even think it necessarily needs the extra pat of butter at the end. Also, rather than mincing the garlic and ginger, I just cut them in half and got a nice char on them along with the sliced onion when making the base for the broth.
In this bowl - noodles, broth, baby spinach, bamboo shoots, corn, sauteed shiitakes, baked tofu, soft boiled egg.
Not pictured, I also had some sliced miso glazed pork tenderloin. Which, while it probably didn’t fit the ramen, was good on its own. I started with a plain sous vide, as per - https://recipes.anovaculinary.com/recipe/sous-vide-hoisin-glazed-pork-tenderloin Except using this glaze instead: https://www.bonappetit.com/recipe/roast-pork-tenderloin-with-apricot-miso-glaze Additionally, I just used the oven broiler for a quick minute or two per side - applying the glaze and rotating instead of bothering with the grill.
