Vegan Miso Ramen, UZU Style

INGREDIENTS
- 1.2 liters water
- 15 grams dashi kombu (Rausu if you can find it; Eden brand works)
- 20 grams dried shiitake mushrooms
- 300 milliliters unsweetened barista-style oat milk (e.g., Oatly Barista)
- 4 tablespoons white (shiro) miso
- 2 tablespoons red (aka) or awase miso
- 3 tablespoons white sesame paste (neri goma) or tahini
- 1 tablespoons soy sauce
- 1 tablespoons mirin
- 2 teaspoons finely grated ginger
- 1 garlic clove, finely grated
- 1 teaspoons toasted sesame oil
- 2 Roma tomatoes, halved
- 150 grams maitake mushrooms
- 60 grams lotus root, sliced paper-thin
- 2 okra pods
- 1 teaspoons yuzu zest, dried yuzu peel, or lemon zest + a few drops bottled yuzu juice
- 4 tablespoons neutral oil, divided
- 0.5 teaspoons shichimi togarashi (or ground sansho)
- 260 grams fresh ramen noodles, egg-free (or 90 g dried per serving, e.g., Hakubaku)
- 0.5 teaspoons salt

STEPS
1. Steep the dashi: Combine 1.2 liters water, 15 grams dashi kombu (Rausu if you can find it; Eden brand works), and 20 grams dried shiitake mushrooms in a container and refrigerate for 12 hours. Same-day shortcut: bring to 140°F over the lowest heat (wisps of steam, zero bubbles - use a thermometer if you have one) and hold for 1 hour.
2. Finish and measure the dashi: Warm the pot gently until barely steaming - never boiling, or the kombu turns bitter. Hold 10 minutes, lift out the kombu, then simmer the shiitake very softly for 10 more. Strain, then measure out 1¼ cups (300 ml) of dashi per serving - the mushrooms drink a surprising amount of water, so don't assume. The extra cup or so is your backup for thinning; the caps make a great sliced topping.
3. Roast the tomatoes: Heat the oven to 350°F (180°C). Set 2 ripe plum (Roma) tomatoes, halved cut-side up on a lined tray, brush with a little of the 4 tablespoons neutral oil, divided, season with 0.5 teaspoons salt, and roast until shrunken, jammy, and charred at the edges, 45–60 minutes.
4. Crisp the maitake: Raise the oven to 425°F (220°C). Tear 150 grams maitake (hen-of-the-woods) mushrooms into flat, fan-like pieces, toss with a little oil, and roast until the edges are deep brown and crackly, 15–18 minutes.
5. Fry the lotus chips: Soak 60 grams lotus root, sliced paper-thin (optional garnish) in cold water a few minutes so they don't oxidize gray, then pat completely dry. Shallow-fry in the remaining 4 tablespoons neutral oil, divided over medium heat until golden, 2–3 minutes; drain and salt lightly. (Oven alternative: 350°F alongside the tomatoes for ~15 minutes, watching closely - paper-thin slices burn fast.)
6. Blanch the okra: Boil 2 okra pods for 60 seconds, shock in ice water, then halve lengthwise to show off the seeds.
7. Make the miso tare: Whisk 4 tablespoons white (shiro) miso, 2 tablespoons red (aka) or awase miso, 3 tablespoons white sesame paste (neri goma) or tahini, 1 tablespoons soy sauce, 1 tablespoons mirin, 2 teaspoons finely grated ginger, 1 garlic clove, finely grated, and 1 teaspoons toasted sesame oil into a smooth, thick paste. Blending misos is the UZU signature - and since US misos range from ~5% to ~10% salt, you'll season to taste in the next step rather than dumping it all in.
8. Build the soup: Combine the measured dashi with 300 milliliters unsweetened barista-style oat milk (e.g., Oatly Barista) and warm to just below a simmer - a hard boil splits oat milk. Whisk in about three-quarters of the tare, taste, and work in the rest until the soup tastes slightly too salty sipped on its own; the noodles will pull it into balance.
9. Cook the noodles: Boil 260 grams fresh ramen noodles, egg-free (or 90 g dried per serving, e.g., Hakubaku) in plenty of unsalted water - 1½ to 2½ minutes for fresh, 4–5 for dried. Drain hard and shake off every drop; clinging water undoes the seasoning you just balanced.
10. Assemble: Fold the noodles neatly into warmed bowls and ladle the soup over. Lean the roasted tomato, maitake fan, lotus chips, and okra against one another on one side. Finish with 1 teaspoons yuzu zest, dried yuzu peel, or lemon zest + a few drops bottled yuzu juice and a light dusting of 0.5 teaspoons shichimi togarashi (or ground sansho).