· 1 tablespoon toasted sesame oil· 1 garlic clove, grated· 2 teaspoons grated peeled fresh ginger· 1 bunch scallions, white parts sliced, green parts thinly diagonally sliced, for garnish· 2 teaspoons chile bean sauce (toban djan) (such as Lee Kum Kee)· 1/4 cup junmai sake (such as Hakushika Junmai Yamadanishiki)· 2 tablespoons white miso· 4 cups warm Shiitake Dashi, divided· 1 tablespoon soy sauce· 5 large Napa cabbage leaves, cut into 1 1/2-inch pieces· 3 ounces white beech mushrooms, trimmed and separated into clusters· 2 medium carrots, peeled (using a julienne peeler, if desired) and thinly diagonally sliced· 7 ounces firm silken tofu, drained and cut into 4 (1/2-inch-thick) slabs· Coarsely ground toasted sesame seeds, chile oil, kurozu (Japanese black vinegar), and Quick-Pickled Shiitakes, for serving· 5 ounce fresh or thawed frozen ramen noodles (such as Sun Noodle), cooked according to package directions
Step 1Heat sesame oil in a 3-quart classic-style donabe over medium. Add garlic, ginger, and white scallion pieces. Cook, stirring constantly, until softened and fragrant, about 2 minutes. Push mixture to 1 side of pot, and add chile bean sauce to empty side. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in sake, incorporating garlic, ginger, and white scallion pieces; cook 1 minute. Whisk together miso and 1/4 cup shiitake dashi in a small bowl until smooth; set aside. Stir soy sauce and remaining 3 3/4 cups shiitake dashi into pot. Cover and bring to a simmer over medium-low. ncover and stir in cabbage, mushrooms, and carrots. Add tofu. Cover and cook until tofu is heated through and vegetables are crisp-tender, 4 to 5 minutes. Stir in miso mixture. Using a spider or slotted spoon, divide vegetables and tofu between 2 serving bowls (about 2 cups each). Ladle about 1 cup of broth into each bowl; reserve remaining broth in donabe. Garnish with ground sesame seeds, chile oil, kurozu, quick-pickled shiitakes, and green scallion pieces. Reheat remaining broth (about 1 1/2 cups) in donabe over medium-low until steaming. Add ramen to broth; let stand until heated through. Serve as second course with hot pot.