Ramen recipe:

adapted from RPL Nisha's recipe

• Tear soft mushrooms into thin strips, slice tougher mushrooms with a knife
• In the meantime, lightly oil 2 cookie sheets and lay the mushrooms so they don't overlap
• Drizzle oil and salt, roast for 15 minutes at 425 F
• After 15 minutes, consolidate mushrooms into 1 sheet and roast again for 10 minutes until crispy
• Bring kombu and water to a simmer for 5 minutes, not a roiling boil
• Discard kombu and add the dried shiitake mushroom, let mushrooms soak well
• Fry ginger, garlic, white part of scallions, and green chili if using. When aromatics are brown and fragrant, turn off the heat and deglaze with little water if needed
• Transfer to a blender along with mushroom dashi, tahini, soy sauce and rice vinegar and grind to smooth paste
• Pour the broth back into the pan and cook over low heat for another 5 minutes. 
• Add milk, black pepper and whisk in the miso. Adjust soy sauce if needed. Broth should be quite salty and savory
• Divide noodles into bowls and add broth. Top with crispy mushrooms, soy egg, scallions and chili oil

Soy egg recipe if you're feeling fancy 😎

• Add eggs to boiling water
• Remove them after 6m30s and immediately transfer to ice water
• Peel and soak in marinade overnight

Tofu recipe:

• Mix all the sauce ingredients except tofu in a small bowl
• Cut the tofu into large slabs about 1/2 inch thick
• Fry the tofu in a cast iron pan until browned, flipping in between
• Then add the sauce and let the tofu simmer for 5 to 10 minutes 
• Serve with rice or as is