Let's make the BEST creamy RAMEN together!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Pat the tofu dry, crumble it into a bowl, and mix in 1 tbsp soy sauce, the dark soy sauce, the umami powder and 1 tbsp chili oil. Spread on a parchment-lined tray and bake for 30 minutes, breaking up the crumbles as needed.
2. Finely chop the green onion. Bring a pot of water to a boil for the noodles. In another pot, add 1 cup of the light dashi and the unsweetened soy milk and heat.
3. In the serving bowl, whisk together the sesame paste, 1 tsp chili oil, 1 tbsp soy sauce and a splash of toasted sesame oil.
4. Boil the noodles for 3 minutes, or as the package says.
5. When the broth is boiling hot, pour it into the serving bowl and whisk.
6. Drain the noodles and rinse them with hot water. Place them in the bowl.
7. Top with the baked tofu crumble, chopped green onion, white sesame seeds, chili threads and a drizzle of chili oil.
8. To make the light dashi, put the kombu, dried mushrooms, peppercorns, crushed garlic and green onion tails into a 1 L heatproof jar. Add 1.5 cups hot water and steep for a few hours or overnight. Let it cool before covering.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicScallionMushroomTofuKombuExtra firm tofuRamen noodleSoy milk