Soy Milk Broth For Ramen

Mix together in a pot and slowly bring to a simmer (low to medium heat setting of stove):

• 6 dried small Shiitake Mushrooms
• 1 cup Water (250 ml)
• 3 cloves Garlic, minced
• Ginger, about the amount of garlic, minced
• 2 cups Soymilk (500 ml) (unsweetened, ideally Asian style, Black Soybean Milk works great)
• 3 Tablespoons Light Soy Sauce
• 2 Tablespoons Mirin or mirin-flavoured liquid
• 2 Tablespoons Miso paste (dissolve with a strainer or with a bit of liquid in a ladle)
• 2 Tablespoons Fermented Bean Paste (Chinese Black Bean and Garlic Paste works well, Doenjang should also work)
• a pinch White Pepper Powder

Either use as is or use a strainer to filter out large pieces of aromatics.

Boil ramen noodles or other noodles, wash well in cold water to get rid of surface starch, add to a bowl, ladle broth over it, add toppings (veggies ideally blanched or steamed for softness).