Vegan Creamy Miso Ramen
Ingredients
- 2 servings ramen noodles
- 6 stalks green onions, white and green parts separated
- 1.5 tablespoons grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons ground toasted sesame seeds
- 2 tablespoons white miso paste
- 1 tablespoon hot bean sauce or paste
- 4.5 cups kombu dashi
- 1 cup unsweetened plant-based milk
- drizzle of toasted sesame oil
- oil for cooking
Toppings
- 7 ounces firm tofu
- mushrooms from kombu dashi
- Japanese 7 spice blend
- toasted sesame seeds
- green onions
Preparation
Press the firm tofu, coat with cornstarch, and pan-fry until golden brown.
Slice the mushrooms and sauté them until tender.
In a heated pot or large non-stick pan with 1 tablespoon oil, sauté the white part of the 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.
Add the plant-based milk and ground sesame seeds, bring to a rolling boil, lower the heat, and simmer for 5 to 10 minutes. Taste and season accordingly.
Optionally, sieve the broth for a smooth texture.
Cook the ramen noodles according to package instructions and place in serving bowls.
Ladle the hot broth over the noodles, top with the prepared tofu, sautéed mushrooms, and garnishes, then serve warm.
