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 ginger
- 1 tablespoon garlic
- 4 tablespoons ground sesame seeds
- 1 tablespoon hot bean sauce or paste (doubanjiang)
- 1 tablespoon white miso paste
- 4 cups ginger miso broth or substitute with kombu stock
- 4 cups kombu stock
- 1-2 cups unsweetened plant-based milk
- toasted sesame oil
Accompaniments
- noodles of choice
- 1 pack firm tofu
- mushrooms from kombu stock
- scallions (green part)
- sesame seeds
Preparation
In a pot with 8-10 cups of water, add shiitake mushrooms and kombu, heat until just before boiling, turn off heat, drain stock and set aside, and save the mushrooms for later use.
In a heated pan with 3 tablespoons sesame oil, sauté the white part of scallions, garlic, and ginger until fragrant.
Add ginger miso broth, kombu stock, white miso paste, hot bean sauce, ground sesame seeds, and simmer for 5-10 minutes.
Optionally blend the mixture.
Season with additional miso or bean sauce as needed.
Add 1-2 cups of unsweetened plant-based milk, stir until well combined, and turn off the heat.
Drain and cut firm tofu into cubes, dip in cornstarch, fry until crispy, and season with salt.
Cook the noodles according to package instructions.
Sauté the saved shiitake mushrooms from the dashi
Assemble the dish by placing cooked noodles in bowls, pouring over the ramen broth, adding crispy tofu, sautéed mushrooms, green scallions, and sesame seeds, then serve warm
