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Fast vegan black garlic ramen

Yeung Man Cooking · ♥ 1K likes · 29.3K views · 5 min video

Read about wheat noodles in the BrightCulinary Book

Fast vegan black garlic ramen, from the video
Timestamp
Ingredients
Method
Techniques
  • 1 portion noodles
  • 2–3 whole dried shiitake mushrooms
  • 1 tbsp black garlic oil
  • 2 tbsp corn
  • 1 tbsp fermented bamboo
  • 1 tbsp green onion
  • 1 piece nori
  • 1 tbsp black garlic oil
▶ 0:37
Bring a pot of water to a boil and boil the noodles; strain them out with a sieve.
Boiling and straining the noodlesBoilingRead
▶ 0:37
Put the pan back on the heat with two cups of water.
▶ 0:37
  • water
  • 2 cup water
  • kombu
Add kombu and dried shiitake mushrooms and season with salt.
▶ 1:23
When the water boils, turn it down to medium to make the stock.
Kombu and shiitake stock
▶ 1:23
  • salt
  • 1 tsp cane sugar
  • 1 tsp rice vinegar
  • 1 tbsp soy sauce
In a mixing bowl combine one teaspoon cane sugar, one teaspoon rice vinegar, one tablespoon soy sauce and black garlic oil.
▶ 1:55
  • ¼ cup almond milk
When the shiitakes are soft, turn the heat to low and add a quarter cup almond milk and the corn; pour in the soup.
Almond milk and corn
▶ 2:36
Remove the tough stems from the hot shiitake mushrooms.
Trimming the shiitake stems
▶ 3:29
Assemble the bowl: stock, shiitake mushrooms, kombu, fermented bamboo, green onion and nori; finish with black garlic oil.
Assembling the bowl