Firecracker Ramen

25 mins
Serves 1
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Directions

  1. 1Crush garlic, grate ginger, finely chop chilli and spring onion whites.
  2. 2In a large saucepan, warm 1 tbsp of oil on medium heat.
  3. 3Add spring onions, chilli, ginger, and garlic. Season with salt and sauté for a couple of minutes until fragrant.
  4. 4Add gochujang paste, rice wine vinegar, and soy sauce. Stir well to combine.
  5. 5Prepare broth by mixing 2 stock cubes and boiling water. Add to the broth base, followed by coconut milk. Bring to a boil, then simmer for 10–15 minutes.
  6. 6While the broth simmers, heat 1 tbsp of oil in a frying pan at high heat, then sauté mushrooms for 5 minutes on each side until golden and crisp.
  7. 7Cut broccoli into florets, steam or parboil.
  8. 8Prepare noodles according to packet instructions, and toast sesame seeds.
  9. 9Finish the broth by squeezing in lime juice, adding miso paste, and checking the seasoning. Add more salt or sugar if needed.
  10. 10Place noodles in a bowl. Ladle over broth, then top with mushrooms, broccoli, spring onion greens, sesame seeds, and a lime wedge. Add chilli oil if desired.

Ingredients

  • 1 tbsp neutral oil
  • 4 large garlic cloves
  • 1 red chilli
  • 1 bunch spring onions
  • 1 thumb-sized piece ginger
  • 2 tbsp gochujang paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1.5 l vegetable broth
  • 200 ml coconut milk
  • 1 tbsp miso paste
  • 1 lime
  • 1 pinch salt
  • 1 touch sugar
  • 0 rice noodles
  • 0 oyster mushrooms
  • 0 broccoli
  • 0 chilli oil
  • 0 toasted sesame seeds
  • 1 lime wedge

Equipment

large saucepanfrying pangraterknifespatula