Serves 4 to 6

I love a creamy ramen. And yeah, I get little a jealous when I see a runny egg in a bowful of noodles, getting everything all luscious. Like, what an easy way to add creaminess and flavor. But vegans do it better. This cashew sauce is eggy and creamy, so easy and impossible to mess up. It really does hit the spot. It’s poured over a ramen made incredibly beefy with porcini mushrooms and a homemade broth. This recipe is semi-epic, but you can certainly use the runny cashew egg idea on a simpler ramen of your choosing. 

So here?s what?s going on: You?ll be making a rich, spicy broth from dried porcini mushrooms, miso and peppers. When the broth is strained, you grab all those rehydrated porcinis and cut them into meaty pieces. You?ll be freezing tofu, toasting garlic, sauteeing veggies and blanching scallions. Like what, are you auditioning for Top Chef or something" Yes. That is exactly what you are doing.
Ok better stop reading and start cooking.

Recipes Notes

~Make the broth a night or two in advance so that it has plenty of time to cool. That way when you get to the actual ramen making, it?s really only 3 minutes. Or like 45. But still. Just make the broth on a night where you?re making a different dinner and have it cook away, hands free. The kombu gives the broth a sealike umami quality that makes it more of a traditional Japanese dashi, but the broth is yummy with or without it (But yeah, better with it).

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