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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