"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🤗"
Creamy Ramen Tofu Bowl
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 3-4
Recipe Card
For the Kombu Dashi
ingredients
- 8 caps shiitake mushrooms
- 2 ounces dried kombu, cleaned with a slightly damp towel
To Make the Kombu Dashi
Method
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
ingredients
- 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
ingredients
- 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.