Celery Root-Miso Ramen

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About 2 ounces dried kombu

1 1/2 gallons water

2 medium-size celery roots, peeled and diced

4 tablespoons vegetable oil

2 medium carrots, roughly chopped

2 yellow onions, medium diced

1 head garlic, halved horizontally

1 2-inch piece ginger, peeled and sliced

1 cup white miso

5 cloves garlic, minced

Kosher salt and pepper to taste

Store-bought fresh ramen noodles, cooked

Toppings, as desired: fried Brussels sprouts, blanched tender winter greens, grated radish, poached eggs, roasted winter squash, sliced green onion, nori.

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