52 Winter 2020 LOCALadk Magazine
LOCALadk
Miso Mushroom Ramen Broth
(can be made vegan and gluten-free)
By Brittany Pellman
Ingredients
• 1 yellow onion, diced
• 1 shallot, minced
• 1/2 inch piece fresh ginger, minced
• 1/2 inch piece fresh turmeric root, minced
• 1 head garlic, minced
• Sesame oil
• 2- 4 cups of dried wild mushroom mix
• 1 qt. broth or stock
• Miso paste (tr y Red Oak Food Company's
Homemade Miso Pastes)
• Tamari
• Local maple syrup
• Mirin
• Ume plum vinegar
• Lime juice
• Red Oak Food Company's shoyu (contains
barley)
