Spicy Ramen with Shiitake and Ginger
25—30 Min
Konnichiwa to all Japan fans! In keeping with Japanese tradition, the best way to enjoy this spicy ramen bowl is by slurping it up. Coconut milk, shiitake mushrooms and ginger create a delicious vegan soup bowl that can also be seasoned with a few drops of sesame oil according to taste.
Ingredients 4 Portions
- 250 gJapanese Ramen noodles
- 500 mlCoconut milk
- 150 gShiitake mushrooms
- 100 gBean sprouts
- 1 pieceScallion
- 1 pieceGarlic clove
- 1 pieceChili pepper, fresh
- 20 gYellow curry paste
- 800 mlWater
- 40 gPeanuts
- 20 mlSoy sauce
- 20 gCilantro leaves, fresh
- Oil for frying
- 1 tsp.Organic Ginger, Ground
- Black sesame seeds, to garnish
Preparation
- 1
Peel and thinly slice the garlic. Rinse the spring onion and cut into thin rings. Keep the green rings back for garnish. Roughly chop the peanuts, rinse and pluck the cilantro leaves. Remove the seeds from the chili and thinly slice the chili.
- 2
Heat a little oil in a pan. Add the garlic, ginger and the white rings of spring onion and fry briefly. Then add the curry paste, fry for a minute, then pour in the water.
- 3
Cut the shiitake mushrooms into bite-sized pieces and add to the pan. Pour in the coconut milk and add the Ramen noodles. Cook the noodles according to the instructions on the packaging.
- 4
Season the finished soup with soy sauce. Dish up into bowls and garnish with the green rings of spring onion, fresh chili, bean sprouts, cilantro leaves, chopped peanuts and black sesame seeds.
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