A creamy vegan ramen with kombu dashi broth, silky miso and plant milk base, topped with pan-fried tofu and mushrooms.
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| prepPress tofu between paper towels under a weight for 15 min | ||||
| 30 g kombu (dried kelp) | Simmer kombu & shiitake, turn off before hard boil | Assemble bowl: noodles, broth, tofu, mushrooms & garnish | ||
| 10 dried shiitake mushrooms | ||||
| 4–1.2 L water | ||||
| 1½ tablespoons grated ginger | ||||
| 200 g firm tofu (pressed) | Coat tofu with cornstarch, pan-fry until golden | |||
| 1 tablespoon cornstarch | ||||
| mushrooms from kombu dashi (sliced) | Sauté mushrooms, season with soy sauce | |||
| 2 tablespoons white parts of green onions, chopped | Brown white green onion, sauté garlic & ginger | Stir in bean sauce & miso, add dashi, simmer 5 min | Add plant milk & ground sesame, simmer 5–10 min | |
| 1 tablespoon finely minced garlic | ||||
| 1 tablespoon hot bean sauce/paste | ||||
| 2 tablespoons white miso paste | ||||
| 4½ cups kombu dashi | ||||
| 240 ml unsweetened plant-based milk | ||||
| 1½ tablespoons toasted sesame seeds (ground) | Pound sesame seeds into tiny bits | |||
| 2 servings ramen noodles | Cook noodles per package directions | |||
| ½ tablespoon soy sauce | ||||
| salt to taste | ||||
| a drizzle of toasted sesame oil | ||||
| 6 stalks green onions (green parts), chopped | ||||
| Japanese 7 spice blend (Shichimi Togarashi) | ||||
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