Creamy Ramen Bowl With Crispy Tofu

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Creamy ramen bowl with crispy tofu

🍃Kombu dashi⁣
~ 8 caps of shiitake mushrooms⁣
~ 2oz* dried kombu, clean with a slightly damp towel⁣

✔️In a pot with 8-10 cups of water, place both ingredients in & turn on the heat. Right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. Save leftover in a jar, if needed.


  • 6-8 stalks chopped scallions, white & green parts separated ⁣
  • 1.5 tablespoons grated ginger⁣
  • 1 tablespoon finely minced garlic⁣
  • 4 tablespoons ground sesame seeds (used a small pestle & mortar)⁣
  • 1 tablespoon *hot bean sauce/paste ‘doubanjiang’⁣
  • 1 tablespoon white miso paste⁣
  • 4 cups of ginger miso broth
  •  4 cups kombu stock⁣
  • 1-2 cups of unsweetened plant based milk (used cashew)⁣
  • toasted sesame oil

✔️In a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. Add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds & let simmer for 5-10 mins. Blend mixture (optional). Season accordingly with miso/bean sauce. Then add in milk, stir until well combined & turn the heat off.

Other ingredients⁣
~ Noodles of your choice – cooked based on package instructions⁣
~ 1 pack firm tofu, drained & cut into cubes. Then, dip tofu cubes in cornstarch & fried, season with salt⁣
~ sautéd mushrooms from kombu stock & chopped scallions (green part)⁣ & sesame seeds. Serve warm, enjoy!

Source: @thevegansclub

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