Firecracker Ramen
Directions
- 1Crush garlic, grate ginger, finely chop chilli and spring onion whites.
- 2In a large saucepan, warm 1 tbsp of oil on medium heat.
- 3Add spring onions, chilli, ginger, and garlic. Season with salt and sauté for a couple of minutes until fragrant.
- 4Add gochujang paste, rice wine vinegar, and soy sauce. Stir well to combine.
- 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.
- 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.
- 7Cut broccoli into florets, steam or parboil.
- 8Prepare noodles according to packet instructions, and toast sesame seeds.
- 9Finish the broth by squeezing in lime juice, adding miso paste, and checking the seasoning. Add more salt or sugar if needed.
- 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
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