A simple and flavorful vegetable stock made with miso, mushrooms, and maple syrup, perfect for enhancing your instant ramen or any soup. Easy to make ahead and freeze for later use!
1: In a large pot, add the vegetable oil and sliced mushrooms, and cook until golden, around 5 minutes over medium heat, stirring to prevent browning.
2: Add the miso paste, maple syrup, and vegetable stock to the pot.
3: Bring the mixture to a boil, and break up the miso with a wooden spoon.
4: Let the mixture cool and then place it in freezer cubes to use later.
5: When ready to use, reheat a cube with roughly 1 cup of veg stock per serving. Cook some noodles and build your bowl with your favorite toppings.
