Ingredients
- 1 tablespoon olive oil
- 1 large brown onion (peeled and chopped)
- 6 garlic cloves (peeled and smashed)
- 1 inch piece of ginger (sliced)
- 200 g shiitake mushrooms (chopped)
- 2 litres water
- 1 tablespoon cooking sake (note 1)
- 2 tablespoons mirin (note 2)
- 1 tablespoon light soy sauce
- 3 tablespoons miso paste (note 3)
- 1 tablespoon tahini (note 4)
Instructions
- Heat oil in a large heavy-bottomed saucepan on medium heat.
- Add onion, garlic and ginger. Sauté and cook for a few minutes until onions are glazed.
- Add mushrooms. Toss occasionally and fry for 20-25 minutes until onion and mushrooms are caramelized. Reduce heat to medium-low if you feel they are browning too quickly.
- Add water, increase heat to high and bring to a boil. Once the broth comes to a boil, reduce heat to low and simmer uncovered for 20 minutes.
- While the broth is simmering, mix cooking sake, mirin, soy sauce, miso paste and tahini in a small bowl until smooth.
- After the broth has simmered for 20 minutes, remove from heat and strain the broth, discarding the mushroom-onion mix. Return the liquid to the saucepan on low heat. Add the sauce mix to the pan, mix well and cook for 5-8 minutes until heated through. Remove and make your ramen.
- Broth can be stored in the fridge for up to 4 days.