Step 1

Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.

Step 2

Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.

Step 3

In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.

Step 4

Stir fry the aromatics until fragrant. Reduce heat, then add in the sesame paste, sesame oil, gochujang, and soy sauce. Mix until it forms a paste.

Step 5

Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.

Step 6

Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Step 7

Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.

Step 8

Add the bok choy, frozen corn and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.

Step 9

Add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.

Step 10

Season the broth to taste.

Step 11

Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the scallion. Enjoy!