Korean Mushroom Ramen
Flavorful vegetarian ramen soup. Stir-fried mushrooms and bok choy in sauce, then added the veggie broth and ramen noodles. Finish it with a hint of sesame oil.
Equipment
- Stockpot or wide deep pan
- Tongs
- Cooking wooden spatula
- Measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
- 8 oz. ramen noodles
- 4 cups vegetable broth
- 6 bok choy heads, halves
- 6 shiitake mushrooms, cleaned, sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 red chili peppers or one small bell pepper, sliced
- 1 inch- sized ginger, minced
- 3 tablespoons oil
- 2 teaspoons sesame oil
- salt and pepper to taste
FOR THE SAUCE
- 1/4 cup soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine
- 2 tablespoons Gochujang
- 1 tablespoon coconut palm sugar or light brown sugar
Instructions
- Combine all sauce ingredients, stir to mix. Set aside
- Heat a pan with oil, add onion, garlic, and ginger, saute until aromatic, season with salt and pepper. Add the shiitake mushrooms, saute until tender.
- Add the chili peppers and bok choy, stir-fry for 2 minutes or until the boy choy leaves wilted. Add the sauce, stir to combine. Add the vegetable broth and ramen noodles, simmer for a minute or until the ramen noodles softened.
- Drizzle with sesame oil.