Vegan Spicy Tan Tan Ramen

7 mins
Serves 1
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Directions

  1. 1Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
  2. 2Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
  3. 3Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
  4. 4Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
  5. 5Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
  6. 6Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
  7. 7Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
  8. 8Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
  9. 9Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
  10. 10Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally
  11. 11Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally
  12. 12Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally
  13. 13Heat up the veggie stock and kombu in the sauté pan
  14. 14Heat up the veggie stock and kombu in the sauté pan
  15. 15Heat up the veggie stock and kombu in the sauté pan
  16. 16Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
  17. 17Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
  18. 18Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
  19. 19When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
  20. 20When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
  21. 21When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
  22. 22Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
  23. 23Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
  24. 24Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
  25. 25Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil
  26. 26Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil
  27. 27Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil

Ingredients

  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 0.25 cup canned sliced bamboo
  • 0.25 cup canned sliced bamboo
  • 0.25 cup canned sliced bamboo
  • 0.25 cup corn
  • 0.25 cup corn
  • 0.25 cup corn
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 1 pinch fresh cracked pepper
  • 0.25 cup dried wild mushrooms
  • 0.25 cup dried wild mushrooms
  • 0.25 cup dried wild mushrooms
  • 1 pinch pink salt
  • 1 pinch pink salt
  • 1 pinch pink salt
  • 1 bundle dried ramen noodles
  • 1 bundle dried ramen noodles
  • 1 bundle dried ramen noodles
  • 2 cups veggie stock
  • 2 cups veggie stock
  • 2 cups veggie stock
  • 5 g kombu
  • 5 g kombu
  • 5 g kombu
  • 1 tbsp white sesame paste
  • 1 tbsp white sesame paste
  • 1 tbsp white sesame paste
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp cane sugar
  • 1 tsp cane sugar
  • 1 tsp cane sugar
  • 1 tsp chili oil
  • 1 tsp chili oil
  • 1 tsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 1 tbsp chili oil
  • 0.25 cup cashew milk
  • 0.25 cup cashew milk
  • 0.25 cup cashew milk
  • 1 stick green onion
  • 1 stick green onion
  • 1 stick green onion
  • 1 tbsp korean dried chili pepper threads
  • 1 tbsp korean dried chili pepper threads
  • 1 tbsp korean dried chili pepper threads
  • 1 cashew ramen egg
  • 1 cashew ramen egg
  • 1 cashew ramen egg

Equipment

saute panpotwhiskchoppsticksstrainerknife