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22Ingredients
65Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 ramen noodles (servings of, choice)
- 6 stalks green onions (chopped white and green part separated)
- 1 1/2 Tbsp. grated ginger
- 1 Tbsp. minced garlic (finely)
- 2 Tbsp. toasted sesame seeds
- 2 Tbsp. white miso paste
- 1 Tbsp. bean sauce (/paste)
- 4 1/2 cups kombu dashi
- 1 cup milk (unsweetened plant-based, used oat milk)
- toasted sesame oil (a drizzle of)
- oil (for cooking)
- 1 oz. dried kelp (Kombu)
- 10 dried shiitake mushrooms
- 5 cups water
- 7 oz. firm tofu (pressed)
- 1 Tbsp. cornstarch
- mushrooms (from Kombu Dashi sliced)
- 1/2 Tbsp. soy sauce
- salt (to taste)
- 7 shichimi togarashi (spice blend)
- toasted sesame seeds
- green onions (Green parts of)
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