Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Creamy ramen bowl with crispy tofu” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:
- 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.
I love kombu, so I used the whole pack.
Ramen broth (may prep ahead of time without milk, inspired by justonecookbook.com)
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 (used @traderjoes brand or replace with more kombu stock)
4 cups kombu stock
1-2 cups of unsweetened plant based milk (used cashew)
toasted sesame oil (used Kadoya brand)
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.
Noodles of your choice (used sunnoodles brand) – 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 (no waste food) & chopped scallions (green part) & sesame seeds
Serve warm, enjoy!
*use non spicy bean sauce/paste for no heat.