I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its flesh and bone based counterparts.
To create the dashi, in a large bowl or saucepan, add the 8 cups of water, kombu, and dried mushrooms.
Allow to soak overnight.
Wash/scrub and dice the onion, ginger, celery, daikon, and carrots. No need to remove the skins or peel.
Rinse the head of garlic and halve through the middle.
In a large saucepan, stir fry the onion, ginger, and celery until starting to brown.
Add the dashi and corn to the saucepan and heat over a medium heat until it reaches a simmer.
Remove the kombu and discard.
Maintain a simmer for 1.5 to 2 hours.
Strain the broth to remove the solids.
Strain the broth again through muslin or coffee filters to get a very clear broth.
In a bowl, stir together the soy sauce, mirin, and miso until well combined.
Before serving, reheat the broth, add the soy miso mixture and stir.
Topping: Tofu chashu (Tàu Hủ Xá Xíu)
Soak the Abura-age for a few hours until well rehydrated.
Drain and press between paper towels to remove any remaining water.
Whisk together all the remaining ingredients.
Smother the tofu slices with the marinade and lay in a baking dish.
Cover and set aside for an hour or preferably a few hours.
Before serving, use a blow torch to sear the marinated tofu until the marinade caramelizes. Alternatively, roast in an oven until the marinade caramelizes.
Topping: Black garlic and truffle drizzle
Blend together the black garlic cloves, sesame oil, and truffle oil. Alternatively, mash the garlic and whisk together with the oil.
Topping: Ajitsuke Tamago (soft boiled and marinated eggs)
Combine all the ingredients except the eggs and stir until the sugar is dissolved.
Bring a medium saucepan full of water to a boil then reduce to a simmer.
Lower the eggs into the water and cook for 6 minutes. Turn the eggs occasionally in the first minute to help the yolks be centered.
Transfer the eggs to an ice bath to halt the cooking.
Carefully peel the eggs.
Put the eggs and soy marinade into a zip-lock plastic bag, remove any air, and seal.
Store in the refrigerator overnight, moving occasionally to ensure even coverage of the marinade.
Drain after 24-48 hours and discard the marinade. Store in the refrigerator until needed.
Shiitake mushroom slices
Rinse and dry the fresh shiitake mushrooms.
Remove the stems, then slice into 2mm thick pieces.
Sauté the shiitake slices in butter until starting to brown.
Drain on paper towels.
Final assembly
Cook the ramen noodles according to the instructions on the packet (usually 2 - 3 minutes for fresh noodles)
Divide the noodles up into 5 bowls (about 100 g each).
Pour over the hot broth, about 300 ml per bowl.
Top with tofu chashu, halved marinated eggs, shiitake mushroom slices, black garlic and truffle drizzle, diced spring onions, a tsp of chilli jam (if using), and a sprinkle of nori flakes.