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Creamy Ramen Bowl with Crispy Tofu

Name: Creamy Ramen Bowl with Crispy Tofu
Ingredients: kombu dashi⁣; 8 caps of shiitake mushrooms⁣; 2oz* dried kombu, clean with a slightly damp towel⁣; in a pot with 8-10 cups of water, place both ingredients in & turn on the heat. right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. save leftover in a jar, if needed. *i love kombu, so i used the whole pack.⁣?; ramen broth (may prep ahead of time without milk, inspired by justonecookbook.com)⁣; 6-8 stalks chopped scallions, white & green parts separated ⁣; 1.5 tablespoons grated ginger⁣; 1 tablespoon finely minced garlic⁣; 4 tablespoons ground sesame seeds (used a small pestle & mortar)⁣; 1 tablespoon *hot bean sauce/paste 'doubanjiang'⁣; 1 tablespoon white miso paste⁣; 4 cups of ginger miso broth (used @traderjoes brand or replace with more kombu stock)⁣; 4 cups kombu stock⁣; 1-2 cups of unsweetened plant based milk (used cashew)⁣; toasted sesame oil (used kadoya brand)⁣; in a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds & let simmer for 5-10 mins. blend mixture (optional). season accordingly with miso/bean sauce. then add in milk, stir until well combined & turn the heat off.

Quick & EasyVeganVegetarianComfort FoodMain DishesPastaSauces and CondimentsEasy SoupFamily favouritesHealthyHealthy soupsHeart-HealthyDairy-freeHalalBoiledTofu

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Ingredients

kombu dashi⁣
8 caps of shiitake mushrooms⁣
2oz* dried kombu, clean with a slightly damp towel⁣
in a pot with 8-10 cups of water, place both ingredients in & turn on the heat. right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. save leftover in a jar, if needed. *i love kombu, so i used the whole pack.⁣?
ramen broth (may prep ahead of time without milk, inspired by justonecookbook.com)⁣
6-8 stalks chopped scallions, white & green parts separated ⁣
1.5 tablespoons grated ginger⁣
1 tablespoon finely minced garlic⁣
4 tablespoons ground sesame seeds (used a small pestle & mortar)⁣
1 tablespoon *hot bean sauce/paste 'doubanjiang'⁣
1 tablespoon white miso paste⁣
4 cups of ginger miso broth (used @traderjoes brand or replace with more kombu stock)⁣
4 cups kombu stock⁣
1-2 cups of unsweetened plant based milk (used cashew)⁣
toasted sesame oil (used kadoya brand)⁣
in a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds & let simmer for 5-10 mins. blend mixture (optional). season accordingly with miso/bean sauce. then add in milk, stir until well combined & turn the heat off.

Preparation

Pack firm tofu, drained & cut into cubes
Then, dip tofu cubes in cornstarch & fried, season with salt⁣
Sautéd mushrooms from kombu stock (no waste food?) & chopped scallions (green part)⁣ & sesame seeds
Serve warm, enjoy!?
Use non spicy bean sauce/paste for no heat
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