MISO RAMEN Miso Broth. Roasted Carrots. Fermented Chili Oil. Pressed Tofu. SERVES 4–6 0.7 ounces dried kombu 6 cups water 10 dried shiitakes ½ cup chickpea miso 15 baby carrots, peeled ⅛ cup olive oil 1 teaspoon salt ½ teaspoon gochugaru 1 tablespoon fermented fresno chilies ½ cup grapeseed oil 1 pound firm organic tofu … Continue reading Renowned US Chef Matthew Kenney’s Miso Ramen Recipe