- 4 cups kombu dashi
- 3 small carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 cup shredded cabbage
- 2 small zucchini, sliced
- 1/ 4 cup sesame seeds, toasted, coarsely ground
- 1/ 4 cup tahini
- 2 tablespoons gochujang
- 1 tablespoon mirin
- 1 (14 ounce) block soft tofu
- 2 green onions, sliced
- 3 tablespoons red miso, or white miso
- 3 servings ramen noodles, cooked according to package directions
- 1 cup cooked corn
Add kombu dashi, garlic, ginger, and carrots to a large pot and bring to a boil. Cook for a minute, then add cabbage and continue to cook a few more minutes. Once carrots are slightly tender, lower to medium heat and add in zucchini.
Mix in ground sesame seeds, tahini, gochujang, and mirin. Simmer until zucchini are tender, then add tofu and about half the green onions and heat for another minute.
Turn off the heat, and once the soup has stopped boiling mix in the miso until evenly dispersed. Taste and add more miso if needed, or chili flakes if not spicy enough.
Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge, storing the noodles and soup separately.