2oz* dried kombu, clean with a slightly damp towel
in a pot with 8-10 cups of water, place both ingredients in & turn on the heat. right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. save leftover in a jar, if needed. *i love kombu, so i used the whole pack.?
ramen broth (may prep ahead of time without milk, inspired by justonecookbook.com)
6-8 stalks chopped scallions, white & green parts separated
1.5 tablespoons grated ginger
1 tablespoon finely minced garlic
4 tablespoons ground sesame seeds (used a small pestle & mortar)
1 tablespoon *hot bean sauce/paste 'doubanjiang'
1 tablespoon white miso paste
4 cups of ginger miso broth
4 cups kombu stock
1-2 cups of unsweetened plant based milk (used cashew)
toasted sesame oil. .
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