Spicy Tahini-Miso Ramen with Crispy Mushrooms - Seed + Mill

Ingredients

• 6 c vegetable broth
• ¼ c soy sauce
• 2 tbsp rice vinegar or mirin
• ¼ c Seed + Mill Organic Tahini, plus extra for drizzling on the mushrooms & for serving (our Roasted Garlic Tahini is great here)
• 3 tbsp white miso paste
• 4 tbsp chili crisp (we used Momofuku because of it's extra crunch-to-oil ratio)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, finely chopped (we used black garlic from Bessou)
• 4 squares of dried ramen noodles, one for each bowl of soup being served (we used Momofuku)
• 4 Japanese eggplants, optional if you can't find them
• 4 c green leafy vegetables, roughly chopped (we used pea shoots, but you can use spinach, kale, bok choy, broccoli rabe, etc)
• 4 tbsp olive oil
• 2 lbs mixed mushrooms, roughly torn (we used a combo of enoki & shiitake)
• 2 shallots, thinly sliced
• 2 green onions, thinly sliced, green part included
• 4 soft or hard boiled eggs, optional, for serving
• Pinch of salt, to taste