Chili Ramen from PLANTLAB by Matthew Kenney

Ingredients

• 2 anaheim chilies
• 0.7 ounce dried kombu
• 2 red bell peppers
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 2 poblano chilies
• ¼ cup water
• ⅛ cup agave
• 3 ounces fresh ramen noodles
• 2 tablespoons julienned chilies
• 3 ounces smoked tofu
• 2 tablespoons red pepper purée
• 2 cups miso broth
• ½ teaspoon salt
• 1 pound firm organic tofu
• 1 teaspoon toasted sesame oil
• Applewood chips
• 1 large red bell pepper
• 6 cups water
• ½ cup tamari
• 1¾ cups chickpea miso
• 10 dried shiitakes
• ½ cup rice wine vinegar