The delicious vegetables paired with a flavourful broth make for a delicious dinner that's easy to make even on weekdays! The drizzle of chili oil on top completes this dish and warms you up during cold nights.
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
tofu puff or pan fried tofu
bok choy, grilled
enoki mushrooms, blanched
mushrooms and kelp from the broth
Heat sesame oil and sauté the garlic till fragrant.
Add in the soup ingredients and simmer with low heat while preparing the toppings.
Wash and cut the bok choy into half, heat oil and sauté the garlic till fragrant. Cook the bok choy until it get a nice char mark and tender, set aside.
Cook the fresh ramen according to the package direction. 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 chilli oil. Enjoy
Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.
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