-Line the grill with foil and add an 2 onions sliced in half, 5-6 big slices of ginger and a whole garlic bulb and drizzle with a bit of oil
- grill until the onion is almost completely black and collapsing
-Add the charred veg to a large pot with a piece of cleaned kombu (dried seaweed), a handful of dried mushrooms and a few roughly chopped spring onions.
-Cover with an inch of water, bring to the boil and add a sachet of dashi (Japanese fish-based stock, you don't have to use it but it adds so much depth!) and simmer for an hour and a half.
-While the stock is simmering chop up 2 medium sweet potatoes into around 2cm dice, cover with oil and a sprinkle of salt and roast at 190 for about 20-30 mins
-When the stock has simmered, strain into a new pot and discard all the veg except the garlic bulb
-Take a big handful of the roasted sweet potato and add to a blender along side a cup of the stock and the squeezed out garlic from the bulb, blend until smooth then add back into the stock pot
-To make the tare, in a small bowl add 3 tablespoons light soy sauce, 3 tablespoons mirin, 4 tablespoons white miso, 4 tablespoons of chinese sesame paste (or tahini) and 1 minced garlic clove and whisk until completely smooth.
-At this point I prep all my ramen toppings, for me this was: noodles cooked and drained, pak choy, sweetcorn, kimchi, thinly sliced spring onions, roasted sweet potato, chilli oil, sesame seeds, tograshi for sprinkling on top and a ramen egg for Mr Blurst!
-Portion the tare between 4 bowls then add the hot stock to each bowl, whisking until completely smooth. Add your ramen toppings of choice and enjoy!
. We are also low on heating oil so I'm hoping our delivery comes soon 
. 
. It feels like-7 where I live. Wish I’d done the shopping yesterday!
and the fog over the hill
