Roasted Romanesco Coconut Soup with Brown Rice Ramen
[Vegan]

For the Ramen:

• 2 large heads Romanesco - roasted - recipe below
• 1 1/2 teaspoons fresh ginger - microplaned
• 2 tablespoons lime - juiced
• 3 tablespoons vegan fish sauce - or to taste - recipe below
• 1 tablespoon miren
• 1 tablespoon tamari
• 1 teaspoon coconut sugar
• 2 tablespoons virgin coconut oil
• 2 stalks lemongrass - each cut into 3 pieces
• 1/2 white onion - thinly sliced
• 2 garlic cloves - minced
• 2 large or 3 small carrots - thinly sliced
• 2 vegetable bouillon cubes - salt-free
• 2 cups filtered water
• 3 Cans Coconut Milk - full-fat and guar gum-free
• 2 Cherry Bomb Peppers - stemmed and diced
• 6 Thai lime leaves makrut kaffir - torn or lime zest - to taste
• 1/2 cup basil - minced
• 1 tablespoon Himalayan salt
• brown rice ramen noodles

For the Vegan Fish Sauce And Crispy Shiitake "Anchovies":

• 3 cups filtered water
• 1/3 cup tamari - gluten-free
• 1 tablespoon Miso
• 1 pack - 88oz - 25g dried Shiitake mushrooms
• 3 garlic cloves
• 1 tablespoon brown rice vinegar
• 1 teaspoon mirin
• 1 1/2 tablespoons Himalayan salt

For the Roasted Romanesco:

• 1 Large or 2 small Romanesco
• 3 tablespoons extra virgin olive oil
• Generous sprinkle himalayan salt and pepper

Garnish options:

• Basil - torn
• Green onions - thinly sliced
• Cherry bomb peppers - stemmed and sliced
• Kumquats - thinly sliced
• Black sesame seeds