Updated: Aug 15
Prep time:15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
* Kombu (Dried Kelp) Dashi
1 oz [28g] Kombu dried kelp
10 dried shiitake /fresh mushrooms
4 cups [240g/cup] of water
7 oz [200g] firm tofu pressed
Tablespoon cornstarch (adjust accordingly)
Salt to taste
Mushrooms from Kombu Dashi sliced
½ tablespoon soy sauce
1½ tablespoons grated ginger
2 tablespoons miso paste (Miso mugi ječmen MUSO countrylife.cz）
1 tablespoon Haitian Soybean Paste
1 cup [240g] of unsweetened plant-based milk used oat milk
2 tablespoons toasted sesame seeds
A drizzle of toasted sesame oil (optional)
Shiitake mushroom powder (optional)
Vegetable powder (optional)
Oil for cooking
*Noodles and Garnish
2 servings of ramen noodles of choice
1 stalk of coriander/parsley
*For the Kombu Dashi
1. Fill a pot with 4 cups of water, then place both ingredients in and turn on the heat.
Right before it comes to a hard boil, turn off the heat. This is a crucial step to prevent the stock from turning slimy.
2. Transfer the stock to a bowl for later use or save it in a jar and refrigerate for future use.
*For the Toppings
1. Cut tofu into cubes and rub them with cornstarch.
2. Pan fry coated tofu in a non-stick pan with a drizzle of oil until golden brown on all sides over low heat. Transfer tofu to a plate, season with salt and set aside.
3. Continue to saute the mushrooms using the same pan (add a little more oil if needed) and season with soy sauce. Dish out and set aside.
*For the Ramen Broth
1. In a heated pot or large non-stick pan with 1 tablespoon oil, saute ginger until aromatic.
2. Add the Haitian Soybean Paste and miso paste and quickly stir to combine. Slowly pour in the Kombu Dashi and let it simmer for 5 minutes.
3. Add the oat milk, sesame, and bring the mixture to a rolling boil.
4. Lower the heat and let it simmer for about 3 to 5 minutes. Taste test and season accordingly.
Enjoy your meal !
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