Ramen

• porcije: 2-4

Sastojci

1 tbsp neutral oil

4 large garlic cloves

1 bunch spring onions (greens parts for garnish)

1 thumb-sized piece of ginger

1 tsp turmeric (optional)

2 tbsp gochujang paste

1 tbsp rice vinegar

1 tosp soy sauce

1.5 litre mushroom/veg broth

200 ml coconut milk

1 tbsp miso paste

1 lime

Salt

Pepper

Sugar

TO SERVE

Noodles of choice

Tofu

Mushrooms of choice (oyster mushrooms work great)

Broccoli

Spring onion

Chilli oil

Toasted sesame seeds

Lime

Upute

Crush your garlic, grate the ginger & finely chop the chilli + spring onion whites. In a large saucepan, warm 1tosp of oil on a medium heat.

Add the spring onion, followed by the chilli, ginger + garlic. 3. Season with a pinch of salt & sauté for a couple of minutes until fragrant.

Add the gochujang paste, rice wine vinegar + soy sauce, stirring well to combine. I add 1tsp of turmeric too with a crack of black pepper.

Prepare your broth by mixing together 2 stock cubes + boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10-15 minutes.

Whilst the broth simmers, heat 1tbsp of oil in a frying pan a high heat, then sauté the mushrooms for 5 minutes on each side until golden + crisp (weigh down with a pan or spatula for best texture).

Cut the broccoli into florets, then steam or parboil (you still want a crunch).

Cook your noodles according & toast your sesame seeds.

To finish the broth, squeeze in the juice of a lime, add the miso paste, stirring to dissolve, then check the seasoning, adding more salt or a touch of sugar if required.

To serve - noodles into a bowl, ladle on broth, top withs, lime + roll ol trollie ang onion, sesame