2 packets ramen noodles (do not use the sauce packets)
1 small eggplant or 1 long Japanese eggplant, cut in slices
1 medium onion, cut in half (skin on)
2 whole heads garlic, cut right through (skin on)
1 piece fresh ginger, cut into long thin slices (skin on)
1 medium orange sweet potato, sliced thinly (with skin on)
150g Exotic mushrooms (such as King mushrooms, Enoki, Shimeji and Shitake), cut off the Shitake stalks for the stock and keep the tops for the Shitake and soya reduced sauce. Save the other mushrooms (Enoki, Shimej) for later.
1 leek (with green), roughly chopped
1 bok choy, cut into pieces
3 spring onions, sliced thinly
coriander for decorating
1-2 tsp sesame seeds
few drops of chilli oil (optional)
Preheat the grill in the oven. Toss the eggplant, onion, garlic, ginger, sweet potato with olive oil to coat them. Place them on a small, lined baking tray and grill in the upper part of the oven until slightly charred and blackened for about 20 minutes. Turn occasionally. Remove from oven.
Place all the grilled vegetables in a large pot with the sliced shitake mushrooms and the leek. Cover with about 5-6 cups cold water. Bring to a boil and then simmer on low for about 1½ hours. Strain out the onion, ginger and garlic, leaving remaining vegetables. Meanwhile follow Step 3.
SHITAKE AND SOYA REDUCED SAUCE
1 piece ginger, cut into thin slices lengthwise
6 spring onions, very roughly chopped
6 medium cloves garlic, unpeeled
½ cup soya sauce
½ cup mirin (or cold water mixed with sugar or sweetener)
Place everything in a pot and simmer for about 10 minutes. Strain before using. Add the miso and the tahini paste and whisk.
⅓ cup white or yellow miso paste
3 tbs tahini
Pour this mixture into the stock. Simmer for about 10 minutes. Then add the remaining mushrooms, noodles and bok choy for 10 minutes just before serving.
Pour into bowls and then top with the spring onions, coriander and sesame seeds. Drizzle with some chilli oil if desired.