This dish is insanely delicious. It seems like a big affair with three pots going for the layers of the soup but the result is tremendous. Enjoy!
Special tools:
None.
Ingredients
- Soup base:
- 1/2 cup tahini + 1/4 cup soy sauce +
- 2 tbsp each of rice vinegar, sesame oil, chili oil
- 1 tsp sugar (to balance the flavor)
- Broth (fortified):
- 4 cups dashi + 6 inches kombu
- 2 cups oat milk
- 1 lb frozen corn
- Saute in oil:
- 12 oz tofu bock drained and broken into chunks
- 12 fresh shiitake mushrooms, thinly sliced
- 12 oz noodles
- Garnish:
- 4 scallions diced
- sesame seeds2 cups mixed grains
Method
Prepare the soup base by thoroughly mixing all the ingredients and set aside.
You could do the following three in parallel with two pots and a saute pan:
(1) Heat plenty of water, with salt, for the noodles. When ready soften noodles till ready and then remove with tongs and add to the soup directly.
(2) Mix dashi and piece of kombu on slow simmer for 5-7 minutes. Remove the kombu and slice thin to add to the broth along with frozen corn. (3) Saute the tofu chunks till lightly browned. Sprinkle salt to taste. Remove and set aside. In the same pan saute the diced shiitake till soft. Sprinkle with salt to taste.
To bowl up a serving: Put a tbsp (or to taste) soup base. Then ladle the broth and mix till the base is homogenized with the broth. Add the sauted ingredients and noodles fresh from the pot (no need to cook in advance). Garnish.
Notes, hints, tips:
- The recipe was inspired from Vegan Tantanmen With Pan-Fried Tofu Recipe.
- The oat milk could be replaced by regular milk or any other nut or grain milk.
Building the bowl:
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