Creamy Ramen Tofu Bowl
For the Kombu Dashi
- 8 caps shiitake mushrooms
- 2 ounces dried kombu, cleaned with a slightly damp towel
To Make the Kombu Dashi
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
- Noodles, of choice, cooked according to package directions
- 1 (14-ounce) block firm tofu, drained and cubed
- Oil, for pan-frying
- Salt, to taste
- Sesame seeds
To Make the Ramen Broth
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.
Adjust seasoning of miso paste and hot bean sauce to taste. Add cashew milk, stir well, and turn off the heat.
Coat the tofu in cornstarch. Heat oil in a pan and fry the tofu until crispy. Season with salt.
Divide ramen broth into bowls. Add noodles, tofu, mushrooms from kombu stock, green parts of scallions and sesame seeds. Serve hot.