Vegan Ramen

1: Preheat oven to 300F.

2: Add ingredients from onion to mushrooms on a large roasting tray.

3: Mix red miso, oil, & 1/4 cup water, then pour over veggies on tray and mix in.

4: Roast veggies for 1 hour.

5: Remove and add veggies to a large Dutch oven.

6: Pour in water until pot is mostly full. Add peppercorn, cinnamon stick, and bay leaves.

7: Simmer for 1 to 2 hours. Strain into a pot and season with salt to taste. Set aside.

8: Combine cold water, sodium carbonate, & salt and mix.

9: Pour a small strand of water into flour and mix for 15-20 seconds with chopsticks. Repeat until all flour is mixed.

10: Place dough in Ziploc bag and rest for 30 mins.

11: Smash dough into a flat square in the bag and rest for another 30 mins.

12: Take dough out and cut in half. Roll each half out with a pasta roller.

13: Roll to desired thickness and cut into noodles.

14: Boil noodles for 1 minute. Serve in the hot broth with scallion, cilantro, sesame seeds, and toppings of your choice.