Mood-boosting recipe: Vegan miso ramen with mushrooms & winter greens

Ingredients

• 1 tablespoon sesame oil
• 1 cup cremini mushrooms, sliced, stems removed
• 1 cup shitake mushrooms, quartered, stems removed
• 1 cup oyster mushrooms, torn, stems removed
• 1 tablespoon soy sauce
• Salt to taste
• 5-6 cups chopped winter greens, loosely packed
• Mushroom stems (use the stems you removed for the mushroom medley)
• 1 piece konbu
• 2 cups water
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon shallots, finely chopped
• 1 tablespoon scallions, chopped, white part only
• ½ tablespoon ginger, finely chopped
• 2 teaspoons chili bean paste or chili oil
• 2 teaspoons sesame seeds, ground, or tahini
• 2 teaspoons white miso paste
• 2 teaspoons soy sauce
• 1 tablespoon vegan butter
• 1 cup nondairy milk
• Dashi broth
• ¼ teaspoon salt
• White pepper to taste
• Mushroom medley
• Winter green medley
• 4 single servings ramen noodles
• Green onions (green parts), and sesame seeds for garnish