Spicy Vegan Shoyu Ramen
Ingredients
Soup base
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 700ml water or vegetable broth
- 1/2 tsp ginger powder
- 2 1/2 tbsp soy sauce
- 1/4 cup sliced dried shiitake mushrooms
- 2 pieces dried kombu/kelp
- 1/2 tbsp mirin
- 1 tbsp spicy doubanjiang
- 1-2 tsp 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
Noodles
- Fresh ramen noodles
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 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 package directions. Transfer the noodles to a 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 vegetables and enjoy this hearty and tasty bowl.
