VEGETARIAN SOY RAMEN

Dashi stock:

1. In a saucepan, place the water, shiitake mushroom, and kombu, and let it sit for 30mins
2. After soaking, add the remaining aromatics and heat over low fire, just until it comes to a boil. Turn off the heat and remove the solids. Set aside. 

Ramen broth:

1. Over medium heat, sautée the garlic, scallions and onion in some vegetable oil until soft
2. Add the taucheo, doubanjiang and miso paste and mix
3. Add the soy milk and ½ cup of prepared dashi stock
4. Mix and season for taste if required

Garlic-corn: 

1. In a heated and oiled pan, sauté the sliced garlic and corn until fragrant and lightly charred

Assembly:

1. Blanch the ramen noodles in some hot water
2. In a bowl, add the ramen broth and ramen noodles, and top with the ramen egg, charred garlic-corn, spring onion, seaweed, kailan, and a drizzle of sesame oil