Creamy Ramen Tofu Bowl

"Creamy ramen bowl with crispy tofu, anyone?😋 I shared a few versions of ramen before & this is by far my favorite😍. It's simple & a perfect comfort food. Wishing everyone a lovely Thursday⁣🤗"
-- @woon.heng


Prep time 15mins
Cook time 30mins
Serves or Makes: 3-4


For the Kombu Dashi

  • 8 caps shiitake mushrooms
  • 2 ounces dried kombu, cleaned with a slightly damp towel

To Make the Kombu Dashi


  • Step 1

    Fill a pot with 8-10 cups water. Add the shiitake mushrooms and kombu. Turn heat to medium. Right before it comes to a hard boil, turn off the heat and drain stock into a bowl. Set mushrooms aside. Save leftovers in a jar.

For the Ramen Broth

  • 3 tablespoons toasted sesame oil
  • 6-8 scallions, chopped, white and green parts separated
  • 1 1/2 tablespoons grated ginger
  • 1 tablespoon finely minced garlic
  • 1/4 cup ground sesame seeds
  • 1 tablespoon hot bean sauce, (doubanjiang)
  • 1 tablespoon white miso paste
  • 4 cups ginger miso broth, or extra kombu stock
  • 4 cups kombu stock
  • 1-2 cups unsweetened cashew milk, or other non-dairy milk

For Serving

  • Noodles, of choice, cooked according to package directions
  • 1 (14-ounce) block firm tofu, drained and cubed
  • Cornstarch
  • Oil, for pan-frying
  • Salt, to taste
  • Sesame seeds

To Make the Ramen Broth

  • Step 1

    Heat sesame oil in a pan. Sauté the white parts of the scallions, garlic and ginger until fragrant. Add miso broth, kombu stock, miso paste, hot bean sauce and ground sesame seeds. Let simmer for 5-10 minutes. Blend mixture if desired.

  • Step 2

    Adjust seasoning of miso paste and hot bean sauce to taste. Add cashew milk, stir well, and turn off the heat.

To Serve

  • Step 1

    Coat the tofu in cornstarch. Heat oil in a pan and fry the tofu until crispy. Season with salt.

  • Step 2

    Divide ramen broth into bowls. Add noodles, tofu, mushrooms from kombu stock, green parts of scallions and sesame seeds. Serve hot.