Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 caps shiitake mushrooms
- 2 oz 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 or 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
- Sesame seeds
Preparation
In a pot with 8-10 cups of water, place shiitake mushrooms and kombu, turn on the heat, right before it comes to a hard boil, turn off heat, drain stock to a bowl, and 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 ginger 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 plant-based milk, stir until well combined, and turn off the heat.
Cook noodles according to package instructions.
Drain tofu, cut into cubes, dip in cornstarch, fry until crispy, and season with salt.
Sauté the mushrooms from the kombu stock until done.
Chop the green part of the scallions if not already chopped.
Assemble the bowls: place cooked noodles in each bowl, pour over the ramen broth, top with crispy tofu, sautéed mushrooms, chopped green scallions, and sprinkle with sesame seeds, then serve warm.
