Vegetarian Ramen

Ingredients

• For the broth:
• 1 cup dried mushrooms, preferably shiittake
• 2 carrots, cut into thirds
• 1 onion, cut in half (you can leave the skin on)
• 2 stalks celery, cut into thirds
• 6 to 8 garlic cloves, smashed
• one 2-inch section of ginger, smashed
• 2 stalks lemongrass, cut into thirds and smashed (optional)
• 8 cups cold water
• 1 sheet kombu, wiped with a damp cloth
• 2 tablespoons bonito flakes (technically not vegetarian, but recommended for fish eaters)
• 1/2 cup mirin
• 1 cup shoyu (Japanese soy sauce)
• 2 tablespoons brown sugar
• 1 to 2 squirts sriracha, or pinch of red pepper flakes
• For the ramen bowl:
• 4 eggs
• 1 packet extra-firm tofu, pressed of its moisture
• 1 tablespoon oil with high smoke point, like peanut
• 4 packets ramen or udon noodles, preferably fresh
• Thai basil
• Lime wedges
• Green onion, sliced

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