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5 from 1 vote

Easy Ramen Bowl with Kombu Dashi and Tofu

This easy and delicious ramen recipe uses the healing powers of kombu algae and shiitake mushrooms to create a natural thyroid medicine.
Prep Time12 hrs
Cook Time15 mins
Total Time12 hrs 15 mins
Course: Soup
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green

Ingredients

  • 2 cups purified water
  • 2 kombu algae sheets cut into ribbons to allow the infusion
  • 2 tsp shiitake mushrooms powder or 5-6 dried shiitake, if available
  • 1/2 pack ramen noodles choose whole grain or gluten-free if possible
  • 2 champignon mushrooms cut into slices (or the hydrated shiitake)
  • 1 free-range egg soft-boiled, peeled and halved
  • 5 oz firm tofu dried with a napkin, cut into cubes
  • 1 tsp coconut oil
  • 1 inch ginger knob peeled and grated
  • 1/2 tsp red chili flakes
  • 2 tsp tamari sauce
  • Fresh parsley chopped, hot green pepper slices, to garnish

Instructions

  • Place the kombu ribbons and shiitake powder into a medium bowl with purified water, refrigerate and and infuse overnight.
  • Remove the kombu and save it for serving, and heat the liquid in a sauce pan over low heat. Set aside.
  • In a cast-iron skillet heat the coconut oil over low heat, add the chili flakes and grated ginger and mix to combine.
  • Add the tofu cubes, toss to combine and cook for 10 minutes, tossing frequently.
  • Add the tamari sauce and toss to combine.
  • Cook for two minutes more, then turn off the heat and set aside.
  • While the tofu is cooking, prepare the ramen noodles according to the instructions.
  • To assemble the soup, divide the ramen noodles and kombu ribbons into the serving bowls, add caramelized tofu and sliced mushrooms, then evenly pour the kombu dashi.
  • Top with egg halves, parsley and pepper slices and serve warm.

Notes