Winter Italian Ramen

These ramen inspired noodles served in a veggie-packed flavorful broth is sure to become a cold-day favorite.

For the broth:
3 tablespoons toasted sesame oil
36 garlic cloves, smashed
12 ounces ginger, thinly sliced
1/3 cup scallions, coarsely chopped
2 tablespoons mirin
2 tablespoons miso paste
1/3 cup unseasoned rice wine vinegar
1/2 cup low-sodium soy sauce
1 gallon + 2 cups unsalted vegetable stock
For the vegetables:
1/2 cup toasted sesame oil
1/4 pound red finger chiles, cut into 1/8-inch slices
1/2 pound carrots, cut into 1/8-inch slices
1/2 pound parsnips, cut into 1/8-inch slices
1/2 pound sweet potatoes, peeled, cut into 1/4-inch slices
1 pound cabbage, coarsely chopped
1/2 pound leeks, white and green parts only, halved lengthwise, thinly sliced
1/2 pound kale, washed, ribs removed, coarsely chopped
For the noodles:
3 pounds Barilla Angel Hair
3 tablespoons baking soda
1/3 cup sea salt
1-1/2 pounds firm tofu, cubed
24 soft-poached eggs
1-1/2 cups scallions, thinly sliced
3/4 cup toasted bread crumbs

For the Broth:
1. Heat oil in large stockpot on low heat; add garlic, ginger and scallions. Cook 2-3 min., stirring frequently until fragrant.
2. Add mirin, miso paste, vinegar and soy sauce. Cook 1 min. to bring mixture up to a boil.
3. Stir in stock; reduce heat to low. Simmer 6 hrs., skimming scum from surface as needed. Cool; strain through fine mesh sieve. Cover and refrigerate.

For the Vegetables:
1. Heat oil in large stockpot on low heat; add vegetables. Cook 2-3 min. until vegetables are heated through; add half of the prepared Broth. Simmer 15-20 min. until vegetables are cooked through; keep warm.

For Ramen Noodles:
1. Meanwhile bring 3-3/4 gallons water to boil in steam-jacketed kettle or large stockpot on stovetop.

2. Add pasta, baking soda and salt; cook 3-4 min. or until al dente. Drain well.
3. Divide pasta between individual serving bowls. Bring remaining Broth in large stock pot on medium-high heat.
4. Arrange cooked vegetables over noodles in each bowl; add Toppings. Ladle hot Broth over each bowl before serving.