Vegetarian Ramen-Style Soup Pasta

Name: Vegetarian Ramen-Style Soup Pasta
Yield: 1 serving
Ingredients: 1 serving pasta; 1 tomato; 1 small onion; Fresh ginger, to taste; Tofu or fried tofu (aburaage), as desired; 1 tablespoon kombu dashi (kelp stock); 1 pinch salt; 2-3 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon toasted sesame oil; Nori (seaweed), as much as you like, for topping; Tororo kombu (shredded kelp), as much as you like; 1 slice cheese

kels @cook_40142760

Since this recipe doesn't use Chinese soup stock, it's perfect for vegetarians or anyone who doesn't like chicken broth!
Recipe background:
I once had tomato ramen at a Japanese restaurant and wished I could make it at home, but I couldn't find ramen noodles, so I used pasta instead. I made this with leftover veggies from my fridge.

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Ingredients

1 serving

1serving pasta
1tomato
1small onion
Fresh ginger, to taste
Tofu or fried tofu (aburaage), as desired
1 tablespoonkombu dashi (kelp stock)
1 pinchsalt
2-3 tablespoonssoy sauce
1 tablespoonmirin
1 tablespoontoasted sesame oil
Nori (seaweed), as much as you like, for topping
Tororo kombu (shredded kelp), as much as you like
1 slicecheese

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Steps

1

Bring a pot of water to a boil. Add a pinch of salt and the kombu dashi, then cook the pasta to your preferred doneness.
2

While the pasta cooks, prepare the toppings. Cut the tomato and onion into bite-sized pieces. Cut the tofu or fried tofu into bite-sized pieces as well.
3

When the pasta is still slightly firm in the center (about 5 minutes after starting to cook), add the tomato, onion, tofu or fried tofu, and all the seasonings.
4

Reduce the heat to medium-low and simmer for about 3 minutes, until the onion is cooked through. The pasta should be tender by now.
5

Transfer to a bowl, top with tororo kombu, a slice of cheese, and your favorite toppings. Enjoy!