Vegan Ramen in Creamy Sesame Broth with homemade vegetable stock

👨‍🍳 Method

To assemble

1. 1
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 2
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 3
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Strain the stock through a fine sieve.

   Fine sieve
5. 5
   Soak the wood ear mushrooms in hot water 20 minutes, and the wakame in cold water 10 minutes. Drain and slice the mushrooms into strips.

   BowlColanderKnifeCutting board
6. 6
   Heat the oil in a pot and fry the garlic and ginger in it 1 minute, until fragrant.

   StovePot
7. 7
   Add the stock and bring to a boil.

   Stove
8. 8
   Turn down the heat and simmer 10 minutes.

   Stove
9. 9
   Toast the corn in a dry skillet over high heat until some of the kernels turn golden.

   StoveFrying pan
10. 10
    Blanch the bean sprouts 30 seconds in boiling water and remove.

    StovePotSlotted spoon
11. 11
    In a bowl, whisk the tahini, miso and soy sauce with cup of the hot broth until there are no lumps.

    Bowl
12. 12
    Return the mixture to the pot, add the milk and heat without boiling.

    Stove
13. 13
    Cook the noodles according to the package directions.

    StovePot
14. 14
    Drain.

    Colander
15. 15
    Divide the noodles among the bowls and pour the boiling soup over them.

    Ladle
16. 16
    Arrange separate piles of the bean sprouts, corn, wakame and wood ear mushrooms on top.
17. 17
    Sprinkle the green onion and sesame seeds on top.