1-First Step: Prepare the Spicy Fried Soy/Tofu Crumbles Begin with 100 grams of soy meat or tofu: soak the soy meat in hot water for 5 minutes if using, or crumble the tofu to look like minced meat. Heat sesame oil in a small skillet over medium-high heat, then add 1 teaspoon minced garlic and 1 teaspoon minced ginger. Mix in the soy/tofu crumbles, followed by 1/2 tablespoon soy sauce, 1 teaspoon sake if you have it, 1/2 tablespoon miso paste, and 1 teaspoon red chili oil. Fry for 3-5 minutes until it’s slightly crispy and full of flavor.

2-Second Step: Get the Toppings Ready Slice and steam your vegetables: that’s 1/2 head small cabbage (shredded), 1 cup bean sprouts, and 1/2 cup corn for about 3 minutes. Meanwhile, cook 2 portions of ramen noodles in boiling water for around 5 minutes until they’re soft and chewy.

3-Third Step: Make the Soup Base In a bowl, mix 3 tablespoons Asian sesame paste, 2 tablespoons soy sauce, 1/2 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon rayu to create a smooth paste. In a separate pot, heat 1 cup soy milk (250 ml) and 1.5 cups kombu dashi broth or vegetable broth (300 ml) on medium-low until bubbles form, then lower the heat and whisk in the paste until it’s fully dissolved and creamy.

4-Fourth Step: Assemble Your Bowls Place the cooked ramen noodles in bowls, pour half the broth over each, and top with the spicy fried soy/tofu crumbles, steamed vegetables, and garnishes like crushed peanuts, sesame seeds, sliced green onions, sliced garlic tops, soy sauce, and rayu/red chili oil. For the best results, serve right away to keep everything fresh and textured, as fresh noodles make a big difference just like in a simple vanilla cupcakes recipe that highlights quick baking tips.