This vegan creamy miso ramen is SO good that you'll want to slurp up the whole bowl right away. I hope you give this recipe a try and thank you for watching!

For the full recipe, visit: https://woonheng.com/vegan-creamy-miso-ramen/
Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Facebook: https://facebook.com/WoonHengKitchen/
Pinterest: https://www.pinterest.com/woonheng/

Music: http://www.bensound.com/royalty-free-music
------------------------------------------------------------
Ingredients
- 2 servings of ramen noodles of choice
- 6 stalks green onions, chopped white and green part separated
- 1½ tablespoons grated ginger⁣
- 1 tablespoon finely minced garlic⁣
- 2 tablespoons toasted sesame seeds
- 2 tablespoons white miso paste⁣
- 1 tablespoon hot bean sauce/paste
- 4½ cups Kombu Dashi
- 1 cup of unsweetened plant-based milk used oat milk
- a drizzle of toasted sesame oil
- oil for cooking
Kombu (Dried Kelp) Dashi
- 1 oz Kombu dried kelp
- 10 dried shiitake mushrooms⁣
- 4-5 cups of water
Toppings
- 7 oz [200g] firm tofu pressed
- 1 tablespoon cornstarch
- mushrooms from Kombu Dashi sliced
- ½ tablespoon soy sauce
- salt to taste
Garnishes
- Japanese 7 spice blend Shichimi Togarashi
- Toasted sesame seeds
- Green parts of green onions