Vegetable Ramen

Dashi

• 6 cups (1.419 l) water
• 1 oz (30 g) kombu
• 1 oz (30 g) katsuobushi

1. Soak kombu in water for 30+ minutes, ideally 6+ hours.
2. Place contents in saucepan and bring to simmer over medium heat.
3. Once simmering, remove the kombu.
4. Turn off heat and add katsuobushi. Hold for 5 mintues.
5. Remove katsuobushi.

Broth

• Makes 1 serving
• 2 tsp seasme oil
• 2 cloves garlic, pressed
• 1 scallion, white part
• 2 tsp chili bean paste
• 2 tsp miso
• 1 tbsp water
• 1 tbsp white and black sesame seeds, roasted
• 2 tsp soy sauce
• 1 cup unsweetened soy milk
• 1/2 cup dashi
• 1/4 tsp salt
• dash of white pepper powder

1. Grind sesame seeds until crushed.
2. Add sesame oil, garlic, scallion to saucepan. Cook over medium-low heat until fragrant.
3. Add bean paste, miso, water, sesame seeds, and soy sauce. Stir constantly to prevent burning.
4. Slowly add soy milk. Stir constantly making sure bean paste and miso are dissolved before finish adding soy milk.
5. Add dashi.