Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 caps of shiitake mushrooms
- 2 oz dried kombu
Ramen broth
- 6-8 stalks chopped scallions
- 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
Other components
- Noodles of your choice
- 1 pack firm tofu
- Mushrooms from kombu stock
- Chopped scallions (green part)
- Sesame seeds
Preparation
In a pot with 8-10 cups of water, place the shiitake mushrooms and kombu, turn on the heat. Right before it comes to a hard boil, turn off heat and drain the stock to a bowl, set aside. Save leftover in a jar if needed.
In a heated pan with 3 tablespoons sesame oil, sauté the white part of scallions, garlic, and ginger until fragrant.
Add the miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds and let simmer for 5-10 minutes.
Blend the mixture if desired.
Season accordingly with miso or bean sauce.
Add in the milk, stir until well combined and turn the heat off.
Drain and cut the tofu into cubes, then dip in cornstarch, fry until crispy, and season with salt.
Cook the noodles according to package instructions.
Sauté the mushrooms from the kombu stock until done.
Assemble the ramen by placing cooked noodles in bowls, ladling the broth over, and topping with crispy tofu, sautéed mushrooms, chopped scallions, and sesame seeds.
