Miso Tofu Hot Pot with Ramen

Ingredients

• 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 pickled shiitakes, for serving
• 5 ounce fresh or thawed frozen ramen noodles (such as Sun Noodle), cooked according to package directions

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