|Suitable for vegans.|
Serves 3 - 4
1 tbsp sesame oil
1 thumb of ginger, grated
2 cloves garlic, finely chopped
1 red onion, sliced into strips
4 cups broth (for a good vegan vegetable stock click here)
4 cups water
1 pack of normal mushrooms
2 packets instant ramen (noodles only!)
2-3 chopped spring onions
2 tsp chili flakes
2-3 tbsp soy sauce
2 cups chopped kale
1 cup shredded carrots
1 egg per person (optional)
Shichimi Togarashii to season if you have it (trust me, this is awesome)
Heat oil in large pot over medium to low heat. Add garlic, onion, and ginger and cook until soft. Add broth, soy sauce and water, bring to a simmer, add mushrooms, stir and simmer for 5 minutes.
Add noodles and cook for around 5 minutes until noodles have softened.
Add chili and spring onions and stir, let sit for 1 minute. Add carrots and kale and stir through.
Add some soy sauce to taste, and you're done!
For the vegetarians: when you're happy with everything, make a little hole as best you can in the ramen and crack an egg in it, for how many people you're cooking for. I wouldn't suggest doing this if you're going to keep some for the next day and want an egg with it too. The idea is to poach the egg in the soup. Cover the pot until the eggs are cooked.
Serve, with each person getting a helping of noodles, broth, and an egg!
As mentioned earlier, Shichimi Togarashi is perfect for seasoning this and a lot of japanese food. It is basically assorted dried chillies.
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