Vegan Creamy Miso Ramen '素味噌拉面'

By WoonHeng · 60 min

Ingredients

Instructions

1. For the kombu dashi, put the water and kombu and shiitake into a pot and heat. Remove just before it reaches a hard boil, to keep the stock from turning slimy. Store the stock until needed.
2. For the tofu, cut into cubes and coat with a tablespoon of cornstarch. Pan-fry in a little oil over low heat until golden on all sides. Season with salt and set aside.
3. In the same pan, sauté the mushrooms with a little more oil if needed, season with soy sauce, and set aside.
4. Grind the toasted sesame seeds to tiny bits in a mortar.
5. In a pot with 1 tablespoon oil, brown the white part of the green onions for about 30 seconds. Add the ginger and garlic and sauté until fragrant.
6. Add the hot bean paste and miso and stir quickly. Slowly pour in the kombu stock and simmer for 5 minutes.
7. Add the oat milk and three-quarters of the ground sesame, bring to a rolling boil, then lower the heat and simmer for 5 to 10 minutes. Adjust seasoning. Strain if you want a smoother broth.
8. Cook the noodles according to the package, place in a bowl, ladle the hot broth over, and top with the green onion greens, sesame seeds and shichimi togarashi.

Summarized from WoonHeng's video. Watch it for the details.

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