Creamy Ramen Bowl With Crispy Tofu! By @woon.heng

creamy ramen bowl with crispy tofu by woonheng display image  aae4d749
creamy ramen bowl with crispy tofu by woonheng display image aae4d749

Creamy ramen bowl with crispy tofu! By @woon.heng

Follow @vegspirationfeed for dail vegan recipes

Recipe (yields 3-4 servings)⁣ Ingredients⁣
Kombu dashi⁣
~ 8 caps of shiitake mushrooms⁣
~ 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.

Ramen broth
~ 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 (used @traderjoes brand or replace with more kombu stock)⁣
~ 4 cups kombu stock⁣
~ 1-2 cups of unsweetened plant based milk (used cashew)⁣
~ toasted sesame oil (used Kadoya brand)⁣

In a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. Add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds & let simmer for 5-10 mins. Blend mixture (optional). Season accordingly with miso/bean sauce. Then add in milk, stir until well combined & turn the heat off.

Other ingredients⁣
~ Noodles of your choice (used sunnoodles brand) – cooked based on package instructions⁣
~ 1 pack firm tofu, drained & cut into cubes. Then, dip tofu cubes in cornstarch & fried, season with salt⁣
~ sautéd mushrooms from kombu stock & chopped scallions (green part)⁣ & sesame seeds

Serve warm, enjoy!
*use non spicy bean sauce/paste for no heat.⁣
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