Creamy Ramen Bowl with Crispy Tofu
Ingredients
Kombu dashi
- 8 shiitake mushroom caps
- 2 ounces dried kombu
Ramen broth
- 6-8 stalks scallions
- 1.5 tablespoons ginger
- 1 tablespoon garlic
- 4 tablespoons ground 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
Additional components
- noodles of choice
- 1 pack firm tofu
- mushrooms from kombu stock
- scallions (green part)
- sesame seeds
Preparation
In a pot with 8-10 cups of water, place both kombu dashi ingredients and turn on the 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 ginger miso broth, kombu stock, miso paste, doubanjiang, ground sesame seeds and let simmer for 5-10 minutes. Blend mixture if desired. Season accordingly with miso or bean sauce. Then add in plant-based milk, stir until well combined and turn the heat off.
Drain and cut firm tofu into cubes. Dip tofu cubes in cornstarch and fry, then season with salt.
Sauté mushrooms from kombu stock if needed.
Cook noodles according to package instructions.
Serve warm with green scallions, sesame seeds, and other components. Use non-spicy bean sauce or paste for no heat if desired.
