Step 1

Fill a pot with 4-5 cups of water, then place both ingredients in and turn on the heat.

Step 2

Right before it comes to a hard boil, turn off the heat. This is a crucial step to prevent the stock from turning slimy.

Step 3

Transfer the stock to a bowl for later use or save it in a jar and refrigerate for future use.

Step 4

To prepare the toppings, cut tofu into cubes and rub them with a tablespoon of cornstarch.

Step 5

Then, pan fry coated tofu in a non-stick pan with a drizzle of oil until golden brown on all sides over low heat. Transfer tofu to a plate, season with salt and set aside.

Step 6

Continue to sauté the mushrooms using the same pan (add a little more oil if needed) and season with soy sauce. Dish out and set aside.

Step 7

Using a small mortar and pestle, pound or grind toasted sesame seeds into tiny bits.

Step 8

In a heated pot or large non-stick pan with 1 tablespoon oil, brown the white part of green onions for about 30 seconds or so.

Step 9

Then, continue to sauté ginger and garlic until aromatic.

Step 10

Add the hot bean sauce and miso paste and quickly stir to combine. Slowly pour in the kombu stock and let it simmer for 5 minutes.

Step 11

Then add the oatmilk, ¾ grounded sesame, and bring the mixture to a rolling boil.

Step 12

Lower the heat and let it simmer for about 5 to 10 minutes. Taste test and season accordingly. Sieve broth to get the smooth texture - this is an optional step.

Step 13

Cook noodles as directed on package's instruction and dish out into a bowl.

Step 14

Ladle hot broth over, garnish with chopped green onions, toasted sesame seeds, and Japanese 7 spice blend. Serve warm and enjoy!