Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 caps shiitake mushrooms
- 2 oz dried kombu
Ramen broth
- 6-8 stalks 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
Additional components
- noodles of choice
- 1 pack firm tofu
- cornstarch
- sesame seeds
Preparation
In a pot with 8-10 cups of water, place both ingredients and turn on the heat, right before it comes to a hard boil, turn off heat and drain stock to a bowl, set aside
In a heated pan with 3 tablespoons sesame oil, sauté 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 mixture if desired
Season accordingly with miso or bean sauce, then add in milk, stir until well combined and turn the heat off
Drain and cut tofu into cubes, dip in cornstarch and fry until crispy, season with salt
Cook noodles based on package instructions
Sauté the mushrooms from the kombu stock and chop the green part of the scallions
Serve warm in bowls with all components combined
