Spicy Vegan Shoyu Ramen
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 700ml water or vegetable broth
- 1/2 teaspoon ginger powder
- 2 1/2 tablespoons soy sauce
- 1/4 cup sliced dried shiitake mushrooms
- 2 pieces dried kombu or kelp
- 1/2 tablespoon mirin
- 1 tablespoon spicy doubanjiang
- 1-2 teaspoons sugar
- Salt and pepper for seasoning
Toppings
- Tofu puff or pan fried tofu
- Bok choy, grilled
- Chopped scallions
- Chili oil
- White pepper
- Enoki mushrooms, blanched
- (Mushrooms and kelp from the broth)
Preparation
Heat sesame oil and sauté the garlic until fragrant.
Add the soup ingredients and simmer on low heat while preparing the toppings.
Wash and cut the bok choy in half, heat oil and sauté the garlic until fragrant. Cook the bok choy until it has a nice char mark and is tender, then set aside.
Cook the fresh ramen according to the package directions. Transfer the noodles to the serving bowl and top with the prepared toppings.
Pour the soup over the ramen, sprinkle with white pepper, top with scallions, and serve with chili oil.
Tips
Feel free to add any favorite vegetable and enjoy this hearty and tasty bowl.
