Directions
- 1Toss pulled king oyster mushrooms in 1 tbsp vegetable oil, 1 tbsp liquid smoke, 1 tbsp kecap manis and 1 tbsp soy sauce. Roast at 220ºC for 15-20 mins until golden.
- 2Sauté spring onion whites, 4 grated garlic cloves, 2 inches grated ginger, and 1 tbsp chilli crisp in 2 tbsp vegetable oil.
- 3Stir in 2 tbsp tomato purée, 4 tbsp gochujang, 1 tbsp miso paste, 2 tbsp soy sauce, and 2 tbsp sriracha or hot sauce.
- 4Add 750 ml vegetable stock, 400ml coconut milk, and 2 tsp rice vinegar. Simmer for 10 mins.
- 5Cook ramen noodles as per packet instructions. Drain.
- 6Place noodles in bowls, pour over the broth, and top with crispy mushrooms, plant-based cream, chilli oil, sesame seeds, spring onion greens, and coriander.
Ingredients
- 1 bunch spring onions, whites
- 1 bunch spring onions, greens
- 4 cloves garlic cloves
- 2 inches ginger
- 2 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 tbsp chilli crisp
- 2 tbsp tomato purée
- 4 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 tbsp sriracha or hot sauce
- 2 tsp rice vinegar
- 750 ml vegetable stock
- 400 ml coconut milk
- 4 packs ramen noodles
- 300 g king oyster mushrooms
- 1 tbsp liquid smoke
- 1 tbsp kecap manis
- 1 tbsp soy sauce
- 0 plant-based cream
- 0 chilli oil
- 0 sesame seeds
- 0 coriander leaves
Equipment
baking traywokwooden spoon
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