VEGETARIAN RAMEN

Serves 4, Approximately 1 - 1.5 hours

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INGREDIENTS

10 dried shiitake mushrooms or flower mushroom
1 cup chopped Napa cabbage
1 tablespoon minced garlic
5 scallion roots, sliced
1 tablespoon of grated ginger
Kosher salt
1 tablespoon of liquid aminos
1 teaspoon of white pepper
1 tablespoon of tomato paste
2 5 oz. package Kaedama ramen - brand: Sun Noodle

- For Toppings -
2 heads of sautéed baby bok choy
2 “jammy” eggs (method below)
Fresh chopped spring onions
Homemade garlic chili oil:
       - 1 head of garlic, 1/2 chopped 1/2 sliced
       -  cup grapeseed oil
       - 1/2 cup of red chili powder

METHOD

In a medium-large saucepan, heat 1 tablespoon of grapeseed oil, then add garlic, scallions and ginger. Season with salt and white pepper. Cook until fragrant, about 2 minutes. Add tomato paste and cook for another 1-2 minutes. Add mushrooms and cabbage and liquid aminos, cook until softens. Add about 5 cups of water and let the broth reduce by half, then turn off heat and let it sit for at least 30 minutes.

In the meantime, make toppings.

For garlic chili oil. In a large heat proof jar, add garlic, red chili powder, sesame seeds and a pinch of salt. Then, in a small saucepan heat one cup of grapeseed oil (~200-225F). Pour oil into the jar.

For “jammy” eggs. Bring a small saucepan of of water to a rolling boil over medium-high heat. Lower eggs into the water one at a time. Cook for 4 minutes and 30 seconds, adjusting heat to medium-low. Using a slotted spoon, remove eggs one at a time and set aside to cool. Gently crack and peel eggs.

Now, strain the broth into a separate bowl (to reduce food waste, the remnants can be eaten or thrown into a blender to make a flavorful paste for future broth). Set broth aside.

In a small pot, cook noodles according to package instructions. Transfer individual portion of noodles to a deep bowl, add broth and top with baby bok choy, homemade garlic chili oil and a soft boiled egg.