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Vegan Tonkotsu Ramen with Tofu Katsu
by @okonomikitchen (aka @bylisakitahara’s new page) ❤️
1 medium onion (240g)
5 garlic cloves, micro grated (15g)
1 heaping tsp ginger, micro grated (8g)
¼ cup nutritional yeast (44g)
2 tbsp soy sauce (32ml)
1 ½ tbsp sake (24ml)
1 large dried shiitake mushrooms rehydrated (20g)
2 1/2 cups oat milk OR soy milk (600ml)
2 cups vegetable stock (480ml)
1 ½ tbsp Asian sesame paste (22g)
1 piece of kombu or 2 tsp kombu dashi granules (6g)
For the Ramen
4 servings of ramen noodles, cooked
4 servings of tofu katsu (recipe via the link in our bio @bestofvegan)
¼ cup dried wood ear mushrooms, rehydrated (10g)
1/2 cup corn (100g)
2 scallions, sliced (24g)
Chili oil (la-yu)
Scorched black garlic oil (ma-yu)
For the broth, cook the onions until golden. Then add the garlic and ginger, and continue to cook until fragrant (3 minutes). Pour the veggie stock over along with the kombu. When the broth comes to a boil, reduce the heat to medium low and simmer for 20 minutes.
Remove kombu. Transfer the soup into the blender. Add the remaining broth ingredients and blend until smooth. Strain the soup using a fine mesh sieve. Boom– the broth is done.
Add cooked ramen to a bowl. Pour the broth over the noodles just enough to cover it. Top with dried wood ear mushrooms, corn and tofu katsu. Garnish with scallions and sesame seeds. Drizzle some la-yu and ma-yu. Slurp up and enjoy!
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