Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 shiitake mushroom caps
- 2 oz dried kombu
Ramen broth
- 6-8 stalks scallions
- 1.5 tablespoons ginger
- 1 tablespoon garlic
- 4 tablespoons sesame seeds
- 1 tablespoon 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
Other
- noodles of choice
- 1 pack firm tofu
- cornstarch
- salt
- 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.
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, miso paste, doubanjiang, ground sesame seeds, and simmer for 5-10 minutes.
Blend the mixture if desired.
Season with additional miso or bean sauce as needed.
Add plant-based milk, stir well, and turn off heat.
Drain and cut firm tofu into cubes, dip in cornstarch, and fry until crispy, then season with salt.
Sauté the shiitake mushrooms saved from the dashi.
Cook noodles according to package instructions.
Chop the green part of scallions for garnish.
Assemble the ramen by placing cooked noodles in bowls, pouring over the broth, and adding tofu, mushrooms, scallions, and sesame seeds. Serve warm.
