Directions
- 1Preheat the oven to 400F
- 2Shred a large king oyster mushroom by clawing at it with a fork. Place it into a mixing bowl. Add the umami powder, smoked paprika, and 1 tsp avocado oil. Mix to coat. Spread the mixture onto a baking tray lined with parchment paper. Bake in the oven for about 20 minutes.
- 3Bring a pot of water to boil for the noodles
- 4In a small saucepan, add in the Chinese chili paste with 1 tsp avocado oil. Stir and cook on medium heat for a couple of minutes. Add the veggie stock, stir, and bring to a boil. Turn the heat to medium low, give it a minute, then add in the soy milk. Stir to combine and add the soy sauce
- 5Boil the ramen noodles to package instructions. Occasionally stir the broth on medium low heat
- 6Carefully pour the broth into the serving bowl (through a sieve is recommended). When the noodles are cooked, strain them out and rinse under some hot water (if them seem too starchy)
- 7Carefully place the noodles into the serving bowl. Assemble the toppings starting with the mushrooms, some freshly chopped green onions, chili threads, white sesame seeds, and a generous drizzle of chili oil
Ingredients
- 1 large king oyster mushroom
- 1 tsp umami powder
- 0.5 tsp smoked paprika
- 1 tbsp + 1 tsp avocado oil
- 1 tbsp Chinese chili paste
- 1 cup veggie stock
- 1 cup soy milk
- 1 tbsp soy sauce
- 90 g ramen noodles
- 1 green onions
- 1 chili threads
- 1 white sesame seeds
- 1 chili oil
Equipment
ovenforkknifemixing bowlbaking trayparchment papersmall saucepansieve
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