9 flavor ramen
This is vegan, satisfying and delicious
Adapted from Martin Yan
DAY BEFORE
Get tap water as hot as possible, pour over mushrooms in lidded container to rehydrate. Once cool cover and refrigerate
INGREDIENTS
Serves 2
SAUCE
1 TBSP hoisin
1 TBSP dark soy sauce
1 TBSP soy sauce
1 TBSP chili garlic sauce
1 TBSP black bean garlic sauce
1 TBSP smashed garlic
1 TBSP minced ginger
1 TBSP balsamic vinegar
1 TBSP sesame 1/2 black, 1/2 toasted
VEGGIES
1 TBSP peanut oil
2 scallions finely sliced separate whites from greens
1/2 can sliced bamboo shoots
1/2 can sliced water chestnuts
3 oz shishito peppers
4 rehydrated dried shiitake mushrooms, stems removed and sliced thinly
4+ heads baby bok choi, cut in half
14 oz very firm tofu
2 packs fresh ramen or serve over noodle of choice or steamed rice
PREP
Slice scallions (separate whites from greens)
Bring a pot of water to boil and add bok choi for 30 seconds, turn off but leave on stove to cook ramen
Put in ice bath to stop cooking and then put in bowl
Mix sauce ingredients in a bowl
Heat large cast iron or wok to medium
Dry fry mushrooms (no oil in pan) medium heat, 4 minutes a side, remove and add to bok choi
Turn up heat to high, add oil blister peppers, remove, slice once cool and add to bowl with mushrooms
Lower heat to medium, add scallion whites, bamboo shoots and water chestnuts, 4 minutes, remove and add to mushrooms, bok choi and peppers
Turn up water pot to high
Add a little oil to cast iron or wok if pan is dry then add tofu and sauce, after about two minutes add ramen to water boiling pot,
Fresh ramen cooks quickly, about 2 minutes. Check it for firmness, should have a chew
Strain and rinse with cold water
Cook tofu 3-4 minutes add everything else including ramen, and mix well to coat with sauce
garnish with scallion top
Other ramen: