Directions
- 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
- 2Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
- 3Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
- 4Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally
- 5Heat up the veggie stock and kombu in the sauté pan
- 6Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
- 7When 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
- 8Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
- 9Top 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
- 0.25 cup canned sliced bamboo
- 0.25 cup corn
- 1 pinch fresh cracked pepper
- 0.25 cup dried wild mushrooms
- 1 pinch pink salt
- 1 bundle dried ramen noodles
- 2 cups veggie stock
- 5 g kombu
- 1 tbsp white sesame paste
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp cane sugar
- 1 tsp chili oil
- 1 tbsp chili oil
- 0.25 cup cashew milk
- 1 stick green onion
- 1 tbsp korean dried chili pepper threads
- 1 cashew ramen egg
Equipment
saute panpotwhiskchoppsticksstrainerknife
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