Creamy Ramen Bowl with Crispy Tofu
Ingredients
- 8 caps of shiitake mushrooms
- 2 oz dried kombu
- 6-8 stalks chopped scallions, white and green parts separated
- 1.5 tablespoons grated ginger
- 1 tablespoon finely minced garlic
- 4 tablespoons ground sesame seeds
- 1 tablespoon hot bean sauce or paste '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
- noodles of your choice
- 1 pack firm tofu
- mushrooms from kombu stock
- chopped scallions (green part)
- sesame seeds
Preparation
In a pot with 8-10 cups of water, place shiitake mushrooms and kombu, heat until almost boiling, turn off heat, drain stock to a bowl, and set aside. Save any leftover stock in a jar if needed.
In a heated pan with 3 tablespoons sesame oil, sauté the white part of scallions, garlic, and ginger until fragrant.
Add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds, and let simmer for 5-10 minutes.
Blend the mixture if desired, then season accordingly with miso or bean sauce.
Add plant-based milk, stir until well combined, and turn off the heat.
Cook noodles according to package instructions.
Drain and cut tofu into cubes, dip in cornstarch, fry until crispy, and season with salt.
Use sautéed mushrooms from the kombu stock and chopped green part of scallions for serving.
Serve warm with all components and enjoy.
For a milder version, use non-spicy bean sauce or paste to avoid heat.
