This broth is delicious, easy to make, and completely customizable! Serve with noodles of your choice and whatever toppings you like. Some of my favorite toppings are steamed broccoli or bok choy, corn, tofu, and bean sprouts.
Ingredients:
1 medium yellow onion, diced
6 cloves of garlic, minced
1 tbsp minced ginger
1 cup dry shiitake mushrooms
8 cups of low sodium vegetable stock
1/4 cup low sodium tamari
2 tbsp white miso paste
1 tsp red pepper flakes (Use less or more if desired)
Juice from 1 lime
Cooked ramen noodles for serving (Use gluten free if desired)
Directions:
Heat a large stock pot to a medium heat then add the diced onion and saute until translucent. Add a splash of water as needed and stir occasionally so nothing sticks. Then add the garlic, ginger, and red pepper flakes. Saute until fragrant.
Add the tamari, miso paste, and about a cup of vegetable broth. Mix until the miso is fully incorporated. Add the shiitake mushrooms, remaining vegetable broth, and mix well.
Increase the heat and bring the broth to a boil. Then cover, turn the heat to low, and simmer for one hour. Stirring occasionally.
Remove the mushrooms and discard them or chop them up to serve with your ramen. You can strain the broth at this point if you don't want the pieces of onion, garlic, etc. in your broth.
Add the lime juice and mix it through. Serve with noddles and your desired toppings.
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