FIRECRACKER RAMEN
Directions
- 1Crush garlic, grate ginger, finely chop chilli and spring onion whites. In a large saucepan, warm 1 tbsp oil on medium heat.
- 2Add spring onion, chilli, ginger, and garlic. Season with salt and sauté for a couple of minutes until fragrant.
- 3Add gochujang paste, rice wine vinegar, and soy sauce, stirring well. Add turmeric and pepper.
- 4Prepare broth by mixing stock cubes and boiling water. Add to the base, followed by coconut milk. Bring to a boil and simmer for 10-15 minutes.
- 5While simmering, heat oil in a frying pan at high heat, then sauté mushrooms for 5 minutes on each side until golden and crisp.
- 6Cut broccoli into florets and steam or parboil.
- 7Cook noodles according to package directions and toast sesame seeds.
- 8To finish the broth, squeeze in lime juice, add miso paste, stir, and check seasoning, adding salt or sugar if needed.
- 9Serve noodles in a bowl, ladle on broth, and top with mushrooms, broccoli, spring onion, sesame seeds, lime, and chilli oil.
Ingredients
- 1 tbsp neutral oil
- 4 large garlic cloves
- 1 red chilli
- 1 bunch spring onions
- 1 thumb-sized piece ginger
- 1 tsp turmeric
- 2 tbsp gochujang paste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1.5 litre mushroom/veg broth
- 200 ml coconut milk
- 1 tbsp miso paste
- 1 lime
- 1 pinch salt
- 1 crack pepper
- 1 touch sugar
- 1 noodles
- 1 oyster mushrooms
- 1 broccoli
- 1 spring onion
- 1 chilli oil
- 1 sesame seeds
Equipment
large saucepanfrying panspatula
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