Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 caps shiitake mushrooms
- 2 oz dried kombu
Ramen broth
- 6-8 stalks scallions
- 1.5 tablespoons grated ginger
- 1 tablespoon minced garlic
- 4 tablespoons ground sesame seeds
- 1 tablespoon doubanjiang
- 1 tablespoon white miso paste
- 4 cups ginger miso broth
- 4 cups kombu stock
- 1-2 cups unsweetened plant-based milk
- toasted sesame oil
Other
- noodles of your choice
- 1 pack firm tofu
- mushrooms from kombu stock
- green part of scallions
- sesame seeds
Preparation
Prepare kombu dashi by placing shiitake mushrooms and dried kombu in a pot with 8-10 cups water, heat until almost boiling, then turn off and drain stock, set aside.
For ramen broth, heat a pan with 3 tablespoons sesame oil, sauté white parts of scallions, garlic, and ginger until fragrant, add ginger miso broth, kombu stock, white miso paste, doubanjiang, ground sesame seeds, simmer for 5-10 minutes, optionally blend, season to taste, then add plant-based milk and stir until combined, turn off heat.
Prepare tofu by draining, cutting into cubes, dipping in cornstarch, frying until crispy, and seasoning with salt.
Cook noodles according to package instructions.
Sauté the mushrooms from the kombu stock if needed.
Assemble the bowl with cooked noodles, ramen broth, crispy tofu, sautéed mushrooms, green scallions, and sesame seeds, then serve warm.
Use non-spicy bean sauce or paste if you prefer no heat.
