Vegan black miso ramen

Bring a pot of water to the boil for the noodles.

In another pot heat 3 cups water on medium high with kombu and shiitake.

When the dashi comes to a boil turn it down to medium and simmer 10 minutes.

In a bowl mix 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sake and 1 tsp black garlic oil, and whisk.

Cook the noodles in the boiling water.

Whisk 1 tbsp black miso through a sieve into the flavouring for a smoother finish.

Pour the dashi into the flavouring through a sieve to catch the solids, and whisk.

Take out the kombu, set the mushrooms aside. Strain the cooked noodles through a sieve and plate them.

Top with the mushrooms, green onion, nori, black sesame seeds and a little more black garlic oil.