Vegan spicy tantan ramen
Yeung Man Cooking · ♥ 10.2K likes · 303.3K views · 7 min video
Read about wheat noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ cup dried wild mushrooms
- 1 bundle noodles
- ¼ cup milk
- 1 stick green onion
- 1 tbsp Korean dried chili pepper threads
- 1 whole cashew chickpea ramen egg
- olive oil
- bamboo slices
Heat a saute pan over medium-high with olive oil; saute the bamboo slices a few minutes.
- ¼ cup corn
- pepper
- pink salt
Chop and mince the rehydrated wild mushrooms; saute with a pinch of pink salt 2 to 3 minutes and set aside.
Cook the noodles, loosening with chopsticks occasionally (handmade noodles take seven minutes).
Noodles and the kombu stock
- 2 cup vegetable stock
- 5 g kombu
- 1 tbsp sesame paste
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp cane sugar
In the serving bowl whisk 1 tbsp sesame paste, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp soy sauce, 1 tsp cane sugar and 1 tsp chili oil.
- 1 tsp chili oil
When the broth boils remove the kombu; turn the heat off and let it stop bubbling, then pour in the milk, ideally room temperature, while whisking so it does not separate.
Strain the noodles; pour the broth into the serving bowl and add the noodles.
- 1 tbsp chili oil
Top with bamboo, corn, wild mushrooms, chopped green onion, Korean dried chili threads, the cashew ramen egg and a tablespoon of chili oil.