Creamy Miso Ramen
Ingredients
- 2 servings of ramen noodles of choice
- 6 stalks green onions, white and green part separated
- 1 1/2 tablespoons grated ginger, 1 tablespoon finely minced garlic
- 2 tablespoons toasted sesame seeds, grinded
- 2 tablespoons white miso paste, 1 tablespoon hot bean sauce/paste (adjust taste accordingly)
- 4 1/2 cups kombu dashi
- 1 cup of unsweetened plant-based milk (used oat milk)
- a drizzle of toasted sesame oil
- oil for cooking
- toppings (season both to your preference):
- 7oz [200g] firm tofu, pressed, coat with cornstarch, pan-fried
Preparation
In a heated pot or large non-stick pan with 1 tablespoon oil, sauté the white part of green onions, ginger, and garlic until aromatic.
Add the hot bean sauce and miso paste then quickly stir to combine. Slowly pour in the kombu stock and let it simmer for 5 minutes. Then add the oatmilk, grinder sesame, and bring the mixture to a rolling boil, lower the heat and simmer for about 5 to 10 minutes. Taste test and season accordingly. Sieve broth to get the smooth texture - this is an optional step.
Cook noodles as directed on package's instruction and dish out into a bowl. Ladle hot broth over the noodles, top with garnishes, and serve warm.
