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/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
In a pot with 8-10 cups of water, place shiitake mushrooms and kombu, turn on heat, and 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 with miso or bean sauce, then add milk, stir until well combined, and turn off heat.
Cook noodles based on package instructions.
Drain and cut tofu into cubes, then dip in cornstarch, fry, and season with salt.
Sauté mushrooms from kombu stock.
Serve warm with chopped scallions (green part) and sesame seeds. Use non-spicy bean sauce or paste for no heat.
