Imported from Instagram
Firecracker Ramen
A fiery, warming, and flavor-packed plant-based noodle broth inspired by Wagamama classics, featuring a rich base of gochujang, coconut milk, and miso.
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Ingredients
- fresh ginger (lots, minced or grated)
- chili (fresh, sliced)
- garlic (lots, minced)
- gochujang (Korean chili paste)
- soy sauce
- miso paste
- mushroom stock
- coconut milk
- ramen noodles
- oyster mushrooms (for topping)
Steps
- 1
Prepare the aromatics by finely chopping or mincing plenty of fresh ginger, chili, and garlic.
- 2
In a pot, begin the broth by sautéing the ginger, chili, and garlic until fragrant.
- 3
Add the gochujang, soy sauce, and miso paste to the pot, stirring to combine with the aromatics.
- 4
Pour in the mushroom stock and coconut milk, stirring well to create a creamy, fiery broth base.
- 5
Simmer the broth to allow the flavors to meld.
- 6
While the broth simmers, prepare your toppings; sauté the oyster mushrooms until meaty and browned.
- 7
Cook the ramen noodles according to package instructions, then add them to the broth.
- 8
Ladle the noodle broth into bowls and top with the cooked oyster mushrooms and any other desired proteins or toppings.
Notes
The author suggests this recipe is highly customizable based on what you have at home. Meaty oyster mushrooms are highly recommended as a plant-based protein topping.
Nutrition per serving
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