Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 caps of shiitake mushrooms
- 2oz dried kombu
Ramen broth
- 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/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 your choice
- 1 pack firm tofu
- mushrooms from kombu stock
- chopped scallions (green part)
- sesame seeds
Preparation
Clean the dried kombu with a slightly damp towel.
In a pot with 8-10 cups of water, place shiitake mushrooms and kombu, turn on heat. Right before it comes to a hard boil, turn off heat and drain stock to a bowl, set aside. Save leftover in a jar if needed.
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.
Add in milk, stir until well combined and turn the heat off.
Cook noodles based on package instructions.
Drain and cut tofu into cubes, then dip tofu cubes in cornstarch and fry, season with salt.
Sauté mushrooms from kombu stock if needed.
Serve warm with chopped scallions (green part) and sesame seeds. Use non-spicy bean sauce/paste for no heat if desired.
