Soak kombu and dried shiitake mushrooms in 1 cup of water for 30 minutes, using a bowl to keep them submerged.
2
Grind the toasted white sesame seeds, grate the ginger, and mince the garlic.
3
Separate the white and green parts of the green onions. Slice the white parts thinly for the broth and the green parts for garnish. Cut bok choy into quarters lengthwise and rinse.
4
After 30 minutes, transfer the vegan dashi to a medium saucepan and slowly heat on low until nearly boiling. Just before boiling, remove the kombu and mushrooms and measure the dashi. Top up with water to make 1 cup if needed.
5
Add roasted sesame oil, garlic, ginger, and white part of green onions to the saucepan and cook over medium heat until fragrant.
6
Add the doubanjiang and miso, stirring constantly to prevent burning.
7
Add sake, ground sesame seeds, and soy sauce, then stir in the soy milk and dashi gradually. Taste and adjust with salt and white pepper as needed. Cover and turn off heat.
8
In a pot of boiling water, blanch the bok choy for 2 minutes until the stems are tender, then remove from heat.
9
Loosen the fresh ramen noodles and cook one serving at a time according to package instructions. Shake off excess water and transfer to a ramen bowl.
10
Pour the hot broth over the noodles and top with bean sprouts and other toppings. Add a ramen egg if not vegan.
PrimedTableBETA
