Yasai Ramen

Prepare dashi stock: Place kombu in 1000g water and let it soak for 30 minutes. Gently heat the water over medium-low heat. Just before it boils, remove the kombu. Bring the water to a boil, then turn off the heat and add katsuobushi. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the katsuobushi.

Prepare vegetables and tofu: Dice firm tofu into 2cm cubes. Heat 5g of sesame oil in a non-stick pan over medium-high heat and pan-fry the firm tofu until golden brown and slightly crispy on all sides. Remove and set aside. Thinly slice shiitake mushrooms, julienne carrot, and chop bok choy into 3cm pieces. Mince garlic and grate ginger.

Sauté aromatics and vegetables: Heat 10g of sesame oil in a large pot or wok over medium heat. Add minced garlic and grated ginger and sauté until fragrant, about 1 minute. Add julienned carrot, sliced shiitake mushrooms, and corn kernels, and stir-fry for 3-4 minutes until slightly tender. Add chopped bok choy and continue to stir-fry for another 2 minutes until just wilted. Remove the sautéed vegetables from the pot and set aside.