Macrobiotic Tofu Tonkotsu Ramen

Macrobiotic Tofu Tonkotsu Ramen

You can prepare this ramen soup in a jiffy while you boil the noodles! Thin noodles (like hiyamugi soumen) go well with this broth as well. It's also great as a hot pot soup base.

Ingredients: 2 servings

2 servings
Soy milk
200 ml
Kombu based dashi stock
about 100 ml
1 clove
1 piece
a little less than 1 tablespoon
to taste
Sesame oil
to taste
White sesame paste or ground sesame
to taste
Chives (minced)
to taste
Red pickled ginger
to taste
Wood ear mushrooms
to taste


1. Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma.
2. Add the kombu dashi. Also add the miso while dissolving it.
3. Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor.
4. Add minced chives, red pickled ginger, sesame, (cloud ear mushrooms, etc. if available) and it's complete! It's done in no time at all!
5. This is what it looks like with the vegetables. It's full of nutrients.

Story Behind this Recipe

Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal.